German Bread Recipe & Guide to Stoneware Bread Cloche Cooking
August 23, 2024
Our handcrafted and salt-glazed stoneware bread cloche allows you to mix your dough, proof it, and then bake it all in one dish. During the baking process, the lid traps steam, creating bread that is light and airy with a golden crust. Salt-glazed stoneware was a popular kitchen staple in the early 1800s as the firing process resulted in a surface that was both durable and beautiful.
German Bread Recipe
Ingredients:
- 1 pint bread sponge (To make a bread sponge, dissolve 2 tablespoons sugar and 1 teaspoon active dry yeast in 2 cups warm water)
- 1 cup sugar
- 1 egg
- 3 tablespoons melted butter
- 4 cups flour (Keep an additional 1 to 2 cups on hand as needed)
Directions:
- 1. Beat together the bread sponge, sugar, egg and butter until you have a light mixture.
- 2. Stir in flour until the mixture is thick. Begin with 4 cups and then add 1-2 additional cups as needed.
- 3. Grease interior sections of the bread cloche and pour in the mixture.
- 4. Cover the cloche and let the dough rise until it doubles in size (roughly about an hour).
- 5. Open the cloche and punch the dough down.
- 6. Re-cover the cloche and let the dough rise a second time (about 30 to 45 minutes).
- 7. Bake covered in a moderate oven (350 F for 25 to 30 minutes).
This recipe and cooking technique are demonstrated onsite at Firestone Farm in Greenfield Village.
Source: The Household of the Detroit Free Press, 1881, p. 386; edited for modern use by The Henry Ford Living History Leadership.
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