Bread on the stove

Ingredients:

• 2 tbsp unsalted butter, melted, plus extra for greasing the cauldron
• 1.5 tsp active dry yeast
• 1.5 tsp sugar
• 1.5 tsp coarse salt
• 2 and 2/3 cups premium flour
• Special equipment: cauldron with a diameter of 22 cm.

Preparation:

1. Grease the inside of a 22 cm (9.5 in) diameter Dutch oven with butter and set aside. In the bowl of a stand mixer fitted with a dough hook, combine the butter, yeast, sugar, salt, and 1 cup of warm water.
2. With the mixer on low speed, add flour 0.5 cups at a time, waiting until fully incorporated before adding the next batch. Once all the flour has been added, mix on medium speed for 8 minutes.
3. Place the dough into the prepared cauldron, cover with a lid and leave to rise until it doubles in size, about 1 hour.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Place the pan over medium-low heat and cook until the internal temperature of the bread reaches 205°F (93°C), 20-25 minutes. Let the bread cool in the pan for 5 minutes, then remove it to a wire rack and let it cool completely.