Steven Skinner BlackTree Studio Pottery

Bread Recipe

Makes 2 loaves using 2 (BlackTree Studio Pottery stoneware crucibles) or 2, 9 inch bread pans. One can also cut the recipe in half or freeze half of the dough for later use.

8 cups flour
2 tablespoons dry yeast
1/4 cup sugar, (optional)
2 tablespoons salt (or to taste)
3 1/2 cups warm water (about)
Olive oil or butter (to grease inside of Crucible)

Pre-heat your oven to its lowest temperature, then turn it off. This is so your dough has a warm place to proof or rise after kneading.

Pour Approximately 3 1/2 cups warm water into a container. Add the dry yeast and sugar to the warm water stir. Let sit five minutes to activate the yeast.

Measure the flour into a large bowl, form a hollow in the center of the flour, pour the water/yeast mixture into the center and mix with a large spoon. Knead the dough in a large bowl or on your counter top. I use a 13 in. stainless steel bowl for mixing and kneading. Knead the dough until it is well mixed and sticky. It should pull away from your hands with no trouble.

Leave the dough in the large mixing bowl and cover it with another large bowl or platter that fits over the top and place it in the warm oven. Covering the dough allows it to rise without crusting or drying out in the warm oven.

Let the dough proof or rise 60 to 90 minutes.

Coat the interior of the stoneware crucible with butter or extra virgin olive oil.

Take the dough out of the oven and roll it out of the bowl and onto a slightly floured counter top.

Cut the dough in half and place each half in a crucible. Lightly form the top edges of the dough into slight domes within the crucible.

Place the crucible back in the still warm oven and allow to rise 30 minutes or until the top of the dough rises to the top rims of the crucible.

At then end of the rise, turn the oven up to 350 degrees and bake 30 minutes or until the top of the bread is browned to your taste.

Take the bread out of the oven and roll the bread loaves out of the crucilbles or pans and let cool.

Voila!

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