Sunset's classic adobe oven: how to build it. How to cook with it

Sunset, August, 1998 by Peter O. Whiteley

MAKES: 1 loaf, About 2 1/2 pounds

2 cups warm (about 110 [degrees]) water 2 teaspoons sugar 1 package active dry yeast About 4 1/2 cups all-purpose flour 3/4 cup whole-wheat flour About 1/2 cup cornmeal 1 teaspoon salt 1 tablespoon olive oil 1 large egg, beaten with 1 tablespoon water

1. In a large bowl, combine warm water and sugar. Sprinkle the yeast over the water; let stand until yeast softens, about 5 minutes.

2. Stir together 4 cups all-purpose flour, the whole-wheat flour, 1/4 cup cornmeal, and salt. Add 1/2 the flour mixture to bowl. Beat with a spoon or mixer until dough is well moistened. Stir in remaining flour.

3. To knead with a dough hook, beat at medium speed until dough begins to pull from bowl sides and is not sticky when lightly touched, 10 to 15 minutes. If dough sticks, beat in more all-purpose flour, 1 tablespoon at a time. Remove dough hook.

To knead by hand, scrape dough onto a well-floured board. Knead until very elastic and no longer sticky, 10 to 15 minutes. Add flour as required to keep dough from sticking to the board. Wash and oil bowl, then return dough to bowl.

4. Cover bowl with plastic wrap and let dough rise in a warm place until doubled, 1 to 1 1/4 hours.

5. Briefly knead dough with dough hook or on a lightly floured board to expel air. Shape dough into a smooth ball or oval loaf. Set smooth side up on a baking sheet dusted with about 2 tablespoons all-purpose flour. Dust loaf top lightly with more flour, drape with plastic wrap, and let stand until puffy, 30 to 40 minutes. Refrigerate loaf if it is ready before adobe oven is.

6. When adobe oven has cooled to about 350 [degrees], transfer loaf to a cornmeal-coated bread paddle. Make slashes about 1/2 inch deep across the loaftop in several places with a very sharp knife or razor, then brush with beaten egg; take care not to let egg run onto paddle.

7. Slip loaf from paddle onto clean oven floor. Close oven door. Check temperature in 5 minutes; if above 450 [degrees], remove door until oven drops to 350 [degrees], then close. After 10 minutes, spray loaf all over with water; close door. After another 10 minutes, spray loaf with more water; close door.

8. Continue baking until loaf is rich golden brown and sounds hollow when tapped, 40 to 60 minutes more. Pull loaf onto oven hearth to cool. Serve warm or cool.

Per ounce: 71 cal., 7.6% (5.4 cal.) from fat; 2.1 g protein; 0.6 g fat (0.1 g sat.); 14 g carbo (0.8 g fiber); 60 mg sodium; 5.3 mg chol.

Flat Bread Salt Pizzas

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

1. Cut a thawed 1-pound loaf of frozen bread dough into quarters. Shape each portion into a ball.

2. On a lightly floured board, pat each ball into an 8-inch-wide round and rub lightly with olive oil (about 4 teaspoons total). Sprinkle rounds with kosher or coarse salt (1/2 to 3/4 teaspoon total).

3. If desired, cut 1 head roasted garlic (see Adobe Oven Vegetables, page 115) in half, squeeze out pulp, and pat equally over bread rounds. Sprinkle lightly with dried thyme (about 1/2 teaspoon total).