Now We’re Cookin’!

The great folks at Le Cruset offered those of us attending Garden 2 Blog 2013 one of P Allen Smith’s favorite baking dishes … all we had to do was chose our favorite color.

Look at this beauty…. Have you ever seen a more beautiful dutch oven? LeCreuset_001One of my very favorite things to eat is rustic bread and as I thought of what my first recipe would be in the dutch oven, I kept thinking it would be a bread. But, just the right recipe.

You see, I spend so much of my free time in my garden that what I wanted was yummy bread that was easy to make and a winner every time! And, a recipe that could be formatted to include a myriad of flavors and recipe tweaks.

I FOUND IT!

Based on a recipe I found on the Simply So Good website, here is my rustic bread baking experience.

BTW: You will most definitely want to check out this website. It has quickly become one of my go to sites for yummy things! (Read on.)

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Gather your dry ingredients…

3 cups of white unbleached flour
1 3/4 teaspoons of salt
1/2 teaspoon rapid rise or instant yeast

And, by the way, doesn’t my beautiful Le Crueset look smashing with my Sur Le Table sunflower bowl! I am completely crazy about them both!

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Whisk the flour, salt and yeast together.

Pour in 1 1/2 cups water

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Stir to make a sticky, shaggy mess! At this stage you can add some flavor. I added about 1 tablespoon of rosemary and 1 teaspoon of chives but it wasn’t enough to have the robust flavor I wanted, so I will experiment by adding more next time. At SimplySoGood.com you can read about many other flavor combinations that people have tried!

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Cover the bowl with plastic wrap and let set for 12 – 18 hours. I let mine set the entire 18 hours as it fit best with my schedule.

IMG_2612This is what my bread looked like after 18 hours. Yes, it is as sticky as it looks, but that is the way it is supposed to be.

Now it is time to get things heated up!

Preheat the oven to 450 degrees and put your pot with the lid in the oven and pre-heat the pot for 30 minutes.

As soon as you put your pot in the oven, dump the dough onto a heavily floured surface. I used my pastry sheet (I love this thing!).

With floured hands, form the bread into a rounded ball and cover the ball with flour and let it rest for the 30 minutes the pot is pre-heating.

Once the pot in pre-heated, it’s time to dump the bread into the pot and place the pot with lid back in the oven for 30 minuted.

After 30 minutes, remove the lid and bake another 15 minutes until golden brown.

IMG_2635I didn’t oil the pot or anything and it came out perfectly clean! What you see in the pot is a little flour that fell off the loaf as I removed it.

The Masterpiece

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Wish you were here to share a piece of this yummy stuff. Cooking with Le Creuset is not just cooking … it’s an experience and I couldn’t have been more pleased with this experience!

Do you have any suggestions on what my next Le Creuset cooking experience should be?

10 thoughts on “Now We’re Cookin’!

  1. I am one of the lucky ones that got to taste this yummy bread!! It was delicious and I am eager to give this recipe a try!! Teresa is not only a fabulous rose/flower grower, but also a great cook.

    I love my Le Creuset cooking pots, but never thought of making bread in one of them. Thanks for the recipe!!!

  2. Your recipe is very close to my “Rustic 21″ market bread, yet I do not use the Dutch oven as I bake a dozen or so loaves each week. Saw this technique in NYT food section, and yes the oven makes one beautiful loaf. Have you tried making French toast from this bread…yummy!

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