1 cup warm water (105-115 degrees F)
1 Tbl. active dry yeast
2 Tbl. plus 2 tsp. white sugar
1 tsp. salt
TBL. plus 1 tsp. vegetable oil
2 2/3 to 3 cups allpurpose flour (approximately)
Stir warm water, yeast and sugar in large mixer bowl. Let stand 5-10 minutes or until foamy. Add flour (start with 2 2/3 cups), salt, and oil. With mixer fitted with dough hook, mix ingredients until dough pulls away from sides of bowl, adding more flour a tablespoon at a time if necessary. Continue to knead in mixer for 5 minutes. Turn dough onto floured surface and knead by hand 12 minutes. Place dough in greased bowl, turn to coat top. Cover with plastic wrap and let rise in warm place until doubled, about 1 hour. When dough has doubled, punch down and shape into a loaf, place in greased clay bread baker. Let stand, covered lightly with greased plastic wrap, for 30-45 minutes or until dough nearly reaches the top of the cooker. Gently remove plastic wrap and place clay baker bread in cold oven, set oven temperature to 350° Fahrenheit and bake 35-45 minutes. (cover with foil if necessary to avoid excess browning.
*For a soft crust, brush bread with melted butter after removing from oven.