Bread in the oven in a clay pot

Name: Bread in the oven in a clay pot - Miruna A.
Ingredients: 1.5 kg flour; 700 grams boiled potatoes; 7 grams dry yeast; which is one packet; 3 teaspoons salt; warm water

Pasta/Pizza - Bread in the oven in a clay pot by Miruna A. - Recipia

I have often made bread in a clay pot, especially when I have leftover boiled potatoes and want a loaf with a thick crust. Each time, the bread turns out fluffy and fragrant, with an elastic crumb and a slightly crispy crust. The method isn't rushed, but it's not complicated either, and it yields a large loaf, perfect for a few days. Quick Info Total time: 5-6 hours (including rising and baking) Preparation time: 30 minutes (excluding rising) Baking time: 150 minutes Servings: 1 large loaf (easily makes 10-12 thick slices) Difficulty: medium Recipe type: rustic bread, great for main meals Ingredients 1.5 kg flour type 650 700 g boiled potatoes, peeled and mashed or finely grated 7 g dry yeast (one packet) 3 teaspoons salt a bit of sugar warm water (about 1 cup for the starter, 350-400 ml for kneading, plus extra as needed) lard (for the dough and greasing the pot) cabbage leaves (to line the clay pot) Instructions 1. In a large bowl, place all the flour. Make a well in the center and add the yeast, a little sugar, and a cup of warm water (not hot). Mix only the center to create a small starter. Set aside to rise for 3-4 hours, covered with a towel. 2. Once the dough starts to smell slightly of alcohol, add the boiled and mashed or finely grated potatoes. Separately, dissolve the salt in 350-400 ml of warm water. 3. Pour the salted water over the flour and potatoes. Begin kneading the dough by hand for about 10 minutes. If necessary, add a little more water to avoid a too stiff dough. 4. Add lard (the exact amount isn't specified, but it should be enough to feel it in the dough, usually about 2-3 large tablespoons). Knead for another 5 minutes until the dough becomes elastic, slightly shiny, but still soft. 5. In a clay pot, line the bottom and sides with cabbage leaves. Grease the leaves underneath with lard, especially where they contact the pot. 6. Shape the dough and place it in the prepared pot over the cabbage. Cover with a towel and let it rise for a while, while preheating the oven. Set the oven to maximum, around 230°C, so it's well heated when the bread goes in. 7. After about 45 minutes, the dough should have visibly risen and feel soft to the touch. Place the pot in the preheated oven. 8. Bake the bread for 150 minutes (2.5 hours), without opening the oven. Why I make this recipe often This bread keeps well for a few days and slices easily. The crumb remains fluffy and doesn't dry out quickly, especially due to the potatoes. I can use it for sandwiches or as table bread without worrying about it drying out too fast. Tips and Variations Tips If you're unsure how much water the flour needs, add it gradually. The dough should be soft, almost sticky at first. Don't skip the lard – it helps with flavor and crust texture. Check the baking only towards the end; otherwise, the volume may decrease. Don't let the yeast come into direct contact with the salt at the beginning. Substitutions You can use oil instead of lard, but the texture and flavor will change. However, the bread will still turn out fine. If you don't have cabbage leaves, you can bake directly in a well-greased clay pot, but the crust on the bottom will be thicker. Variations You can add seeds to the dough, but no more than 100 g for this amount. If you want a smaller loaf, halve all the ingredients. Serving Ideas It's great with butter, stew, zacuscă, or even just with salt. It slices better once completely cooled. Frequently Asked Questions Can I use raw grated potatoes instead of boiled potatoes? No. The potatoes must be boiled; otherwise, the dough will remain sticky and won't rise properly. Can I bake the bread in a regular pan? Yes, but the clay pot with a lid gives a different result for the crust and crumb. In a pan, the crust will be thinner and the bread denser. Will the bread be salty with 3 teaspoons of salt? No. For this amount of flour and potatoes, the proportion is normal; it won't be salty. What can I substitute for lard if I'm fasting? The easiest is to use oil, but it will lack the specific flavor. You can also try margarine, but the texture will be slightly different. Nutritional Values Approximate values per 100 g of bread: Calories: 230-250 kcal Protein: 7-8 g Carbohydrates: 45-50 g Fat: 2-3 g (due to lard) Salt and potatoes add volume and moisture, but most of the calories come from the flour. The values are estimates, as they depend on how much water the flour absorbs and how much lard you actually use. Storage and Reheating The bread keeps best wrapped in a clean towel at room temperature. It lasts 3-4 days without drying out too much. If it cools down, I slice it and reheat the slice in the oven or on the stovetop. I don’t recommend freezing it, as the texture suffers. However, if you want to store it longer, slice it and freeze the pieces separately.

Bread in the oven in a clay pot

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