Roman Pot Bread

Sift the flour into a suitable bowl, mix with the salt, make a well, add the yeast and the sugar, add the lukewarm milk and the lukewarm water, stirring in one direction and incorporating about half of the flour.

Sprinkle a little flour on this dampfl, cover the baking bowl with a kitchen towel and let the dough rise in a warm place for 15 minutes. Fold the risen dampfl into the remaining flour until it all comes together off the baking bowl.

Knead the dough on a floured board until it is smooth and shiny, about 15 min. Flour a baking bowl, pour in the ball of dough, cover it repeatedly with a kitchen towel and let it rise in a warm place for 2 hours.

Knead the dough again, shape it into a ball and place it in the greased Roman pot. Cover again and let rise for another 30 minutes.

Preheat the oven to 225 degrees, place the casserole on the lowest rack and bake for 40 minutes. Brush the top of the hot bread with skimmed liquid butter.

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