Okay, here’s another no-oven bread recipe for you – all you need is a Dutch oven, although I’ve read that you can use a wok too.
To make that beautiful marble swirls in the loaf, you need something like instant coffee to get that brown colour. I haven’t got instant coffee at home, so I used hot chocolate mix instead. It’s lighter than it would have looked with instant coffee, but you can still see the marble swirls.
The one thing I haven’t quite figured out is how to make stovetop bread look nicer. Because it’s not baked in a conventional oven, the top crust doesn’t really brown – in fact it doesn’t brown at all. I am going to try egg wash or melted butter next time.
Although the top crust doesn’t brown, the bread tastes just like conventional oven bread.
Here’s how to make it.
300g plain flour
2.5 tsp fast action dried yeast
2 tbsp granulated sugar
1/2 tsp salt
1 tbsp instant coffee/hot chocolate mix, dissolved in a little hot water
Put all the ingredients (except the instant coffee) into a large bowl, mix them until you have a dough. Knead it for a few minutes and divide it into two parts.
Pour the dissolved coffee onto one of them and continue kneading the dough separately until they are both smooth and the coffee is incorporated into the dough.
Put them in separate bowls and let rise until they double in size, about 40 minutes.
Punch the dough to release the air, then shape your dough into a ball and cover with cling film for 10 minutes.
Roll each of the dough into a rectangle. Put the one with coffee on top of the plain one, roll them up. Place seam side down in a loaf tin and let rise for about 30 minutes.
Preheat Dutch oven on medium heat, then place the loaf tin in it and bake for 45 minutes.
Let cool in the tin for a few minutes before slicing.
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