Beggar's Chicken - A Romertopf Clay Baker Recipe

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INSTRUCTIONS:

Place the flour in a bowl with the salt, then rub in the lard. Heat the milk until just lukewarm, then stir in the sugar and sprinkle the yeast over the top. Set aside in a warm place, without stirring, for about 15 minutes until the yeast liquid is frothy.

Cut two pieces of non-stick baking parchment to fit the bottom of the clay pot. Pour the yeast liquid into the flour mixture and mix to a soft dough. Kneed briefly until smooth, then replace in the bowl, cover and leave in a warm place until doubled in size. Turn out and knead very briefly, then divide into quarters. Shape each piece into a long roll which fits into the clay pot. Place two rolls on each piece of parchment on a board and leave in a warm place to rise. Meanwhile, soak the clay pot.

Transfer two of the rolls to the pot on their paper. Cover the pot and place in the cold oven. Set the oven at 475F. Cook for 40 minutes. Uncover the pot and cook for a further 5 minutes. Bake the remaining rolls in the same way. Cool on a wire rack.

Makes 4.

INGREDIENTS:

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon lard
1/2 cup milk
1 teaspoon superfine sugar
2 teaspoons dried yeast

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Recipe courtesy of Salamander Books, Ltd. and Romertopf.

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A Romertopf Clay Baker Recipe

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