Breads from Anna®, Baked in a Cloche (Clay Baking Dish)

The following recipe and baking tips come from a customer, Dimitrios Douros a regular contributor to the St. John’s celiac listserve. He happens to be an excellent baker for those of you who have not read about his Baklava recipe, which is a dream! He uses a cloche, which is a clay bread baking dish that can be bought at higher end kitchen stores for about $50.00.

I offer my instructions to you. They are very consistent, straight forward and give great results with your wonderful mix. The only catch: use a cloche to bake the bread in.

1. Combine:
   • 1-1/3 cup 'blood warm' water
   • 3 tsp sugar
   • 2 tsp yeast (one packet)
   • 1-1/2 tsp dough enhancer
   • 1 tsp apple cider vinegar

Mix well (until it froths up ) and set aside for 10 minutes

2. In a mixing bowl combine:
   • 2 whole eggs
   • 1/4 cup olive oil
   • 1/2 tsp salt
3. After 10 minutes combine yeast mixture with other liquids already in the mixing bowl.
4. Mix in Breads From Anna® flour mix ( I do it with wooden spoon ) and mix well.
5. Put dough in greased & dusted bread pan (highly recommend cloche!!!) and set aside for 2 hours to rise.
6. Bake at 350 for 1 hour.
7. Take out of the oven, remove cloche top and let bread cool down in the cloche.

Using this technique and the cloche, I get perfect loaves that are 14" long, 4-1/2" wide and 4" tall. Very fluffy, lots of great air bubbles, and because of the cloche a crust to die for!