MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRUSTY COUNTRY LOAF
 Categories: Breads, Abm
      Yield: 3 large loaf
 
           -ELAINE RADIS BGMB90B
      1 pk Yeast; scant
    1/2 ts Sugar; or more if you like
           -up to 1 t
 1 1/16 c  -warm water; 110 deg. F
      3 c  Hard wheat flour; or all
           -purpose
      1 ts Salt
 
  Follow your manufacturers directions.  Add water SLOWLY reserving the
  last bit to see if it needs more by watching the dough ball.
  
  LA CLOCHE or CLAY COOKER DIRECTIONS:
  
  Set the machine to manual.  Set dough in a covered bowl and allow to
  rise in a draft free place until double in size, about 45 minutes to
  one hour. Remove from bowl, punch down, knead a few times. Let it
  rest a few minutes and then shape into a ball.  Soak the cloche while
  the bread rises.
  
  Sprinkle bottom of cloche dish with cornmeal and and place ball of
  dough in center.  Cover with the cloche lid and let rise in a warm
  draft free place until doubled in bulk, about 45 minutes to one hour.
  Preheat the oven to 450 deg. F. Slash the top of the dough with a
  sharp knife or a razor blade and place cloche with lid in place in
  oven for 15 minutes. Reduce heat to 400 deg. F. and contiune backing
  for about 30 to 40 minutes. Remove the cover with about 10 minutes to
  go, to brown the loaf. The bread will be brown, crusty and have a
  hollow sound when you thump it. Cool on a wire rack and serve while
  still warm.
  
  NOTES: You can cover the bread with a water or egg wash and then
  sprinkle with seeds.  I used the CLAY COOKER directions that were
  posted here, and put the bread into a COLD oven, set to 450 deg.
  Doing that, you don't have to lower the heat. SOURCE: Pamphlet in LE
  CLOCHE; recipe attributed to Chuck Williams of WILLIAMS & SONOMA. I
  modified it to a 3 cup instead of 5 cup recipe and added the wash.
 
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