Instructions: JUST ADD THE INGREDIENTS IN THE ORDER that your bread machine manufacture requires.

The original recipe called for BETTER for BREAD FLOUR and gluten, neither of which we use. Lately I have been having Papa make it on manual, and then I shape and bake in LE CLOCHE. First, while the bread is rising, you soak the entire clay baker. Then allow it one more rise. Bake in a COLD oven with the temperature at 450 degrees for about 1/2 hour. You can do a water or egg wash before you bake and once during baking. Take the cover of the cooker off, and let brown for about 10 minutes more, until you hear a HOLLOW sounding THUMP when you tap on the bread with your knuckles.

NOTE: this bread was invented by my twin Marilyn Frieman in ST.PETE. Of course we are NOT really twins, but we do think alike.

Besides I am much older. I was encouraged to try the clay cooker by my friend Linda Caldwell and when 3 women have their hand in a recipe, you KNOW it has to be good.

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