Bread on the stove
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Quantity: 1 loaf
Complexity: easily
Quantity: 1 loaf
Nutritional value per serving:
Serving size: 1 of 6 servings
Calories 243, total fat 4 G., saturated fats 3 G., proteins 6 G., carbohydrates 44 G., fiber 2 G., cholesterol 10 mg, sodium 145 mg, sugar 1 G.
Serving size: 1 of 6 servings
Calories 243, total fat 4 G., saturated fats 3 G., proteins 6 G., carbohydrates 44 G., fiber 2 G., cholesterol 10 mg, sodium 145 mg, sugar 1 G.
You don't even need to turn on the oven to bake bread. You can do it on the stovetop in a cauldron! This is especially helpful in the summer, when the last thing you want to do is bake in the oven and overheat the kitchen. This bread is made with just flour, yeast, a little sugar, and butter, which makes it delicious and its texture is soft and airy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp unsalted butter, melted, plus extra for greasing the cauldron
- 1.5 tsp active dry yeast
- 1.5 tsp sugar
- 1.5 tsp coarse salt
- 2 and 2/3 cups premium flour
- Special equipment: cauldron with a diameter of 22 cm.
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Recipes with similar ingredients: yeast dough
Cooking the dish according to the recipe:
- Grease the inside of a 22 cm (9.5 in) diameter Dutch oven with butter and set aside. In the bowl of a stand mixer fitted with a dough hook, combine the butter, yeast, sugar, salt, and 1 cup of warm water.
- With the mixer on low speed, add flour 0.5 cups at a time, waiting until fully incorporated before adding the next batch. Once all the flour has been added, mix on medium speed for 8 minutes.
- Place the dough into the prepared cauldron, cover with a lid and leave to rise until it doubles in size, about 1 hour. When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Place the pan over medium-low heat and cook until the internal temperature of the bread reaches 205°F (93°C), 20-25 minutes. Let the bread cool in the pan for 5 minutes, then remove it to a wire rack and let it cool completely.
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