Ingredients
Casserole with lid for 5-6 liter
- 25 g fresh yeast
- 500 ml water
- 2 tbsp oil
- 2 tsp sugar
- 2 tsp salt
- 600 g flour
- Oil for the casserole / pot
Casserole bread
A bread baked in a oven safe casserole with a lid in the oven. You have to try, it becomes lovely!
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Assemble the Assistent with the stainless-steel bowl, dough knife and dough roller.
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In a small saucepan, heat the water to 37°C (98°F) if fresh yeast or to 41°C (105°F) if dry yeast.
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Crumble the yeast in the bowl, add the water, and run the Assistent on low speed, fixing the dough roller next to the edge. Run until yeast is dissolved.
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Add oil, sugar, salt and most of the flour.
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Lock the arm in place 1-2 inches (2-4 cm) from edge of bowl.
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Adjust speed to medium. Set the timer for 8 minutes to knead.
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Put the bowl cover on the bowl and let the dough rise for 2 hours.
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Set oven to 250°C (482°F) and place the casserole (without the lid) in the lower part of the oven.
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Take out the casserole and brush the bottom with oil. Add the dough into the casserole. Top with some flour and put the lid in place.
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Bake the bread for about 20 minutes.
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Then lower the temperature to 200°C (392°F) and remove the lid.
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Bake for another 20 minutes.
