Kruh ispod peke - Traditional Croatian Bread Baked Under the Bell

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add warm water to the dry ingredients, mixing well until a sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. 5.
   Preheat your oven to 220°C (425°F) and place a cast-iron pot with a lid inside to heat up.
6. 6.
   Once the dough has risen, carefully remove the hot pot from the oven and place the dough inside.
7. 7.
   Cover the pot with the lid and return it to the oven.
8. 8.
   Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes until the bread is golden brown.
9. 9.
   Remove the pot from the oven and let the bread cool for a few minutes before transferring it to a wire rack to cool completely.

Treat your ingredients with care...

• Flour — Use high-quality all-purpose flour for the best results. If desired, you can substitute a portion of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Yeast — Ensure that your yeast is fresh and active to ensure proper rising of the dough.
• Salt — Use fine sea salt or kosher salt for better flavor distribution in the dough.
• Water — The water should be warm, but not too hot, as it can kill the yeast. Aim for a temperature around 40°C (105°F).
• Cast-iron pot — Make sure your cast-iron pot is well-seasoned to prevent sticking.

Tips & Tricks

• For a more rustic flavor, you can add herbs such as rosemary or thyme to the dough before baking.
• Experiment with different flours, such as rye or spelt, to create unique variations of the bread.
• To achieve a crispier crust, you can brush the top of the bread with olive oil before baking.
• If you don't have a cast-iron pot, you can use a Dutch oven or any oven-safe pot with a tight-fitting lid.
• Leftover bread can be sliced and toasted for a delicious breakfast or used to make croutons for salads.

Serving advice

Serve the Kruh ispod peke warm or at room temperature. It pairs perfectly with Croatian dishes such as Čobanac (Croatian meat stew) or Peka (traditional Croatian meat and vegetable dish). Slice the bread and serve it with olive oil, balsamic vinegar, and a sprinkle of sea salt for a simple yet satisfying appetizer.

Presentation advice

Present the Kruh ispod peke on a wooden cutting board or a rustic bread basket. Dust the bread with a light sprinkle of flour for an authentic touch. You can also garnish the bread with fresh herbs, such as parsley or basil, to add a pop of color.