Hate buying bread at your local store and spending $3-$6 a loaf?? Baking bread at home saves hundreds of dollars on groceries every year - and it tastes SO MUCH better!! With this ultra-easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-ins
Add roasted garlic, Rosemary, or even Cinnamon Sugar to make it your favorite specialty bread. All it takes if our amazing "Magic Pot" - Deep Covered Baker or Round Baker to create delicious, warm bread in minutes. And your family will LOVE walking in the door to the scent of fresh bread coming right out of the oven!
Don't own a Covered Baker yet? Good timing! November is our Annual Stoneware Sale Month for Hosts! Hosts can get the baker at 60% off retail price! You can get it for $34!!! Wow! Book my 5 appetizers in 15 mins show and I will show you how easy it is to make this delicous bread, plus some super easy appetizers for your holiday entertaining.
ngredients:
3 cups (750 mL) all-purpose flour
1-2 tbsp (15-30 mL) Pantry® Seasoning Mix or Rub (see Cook’s Tip)
1 tsp (5 mL) quick-rising yeast
1 tsp (5 mL) salt
1 1/2 cups (375 mL) water
3 tbsp (45 mL) canola or olive oil, divided (see Cook’s Tip)Directions:
1.Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)
2.Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.
3 cups (750 mL) all-purpose flour
1-2 tbsp (15-30 mL) Pantry® Seasoning Mix or Rub (see Cook’s Tip)
1 tsp (5 mL) quick-rising yeast
1 tsp (5 mL) salt
1 1/2 cups (375 mL) water
3 tbsp (45 mL) canola or olive oil, divided (see Cook’s Tip)Directions:
1.Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)
2.Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.
3.Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef's Silicone Basting Brush.
4.Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.
5.Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.
6.Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.
7.Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).
8.Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.
9.Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.
~ Tina
4.Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.
5.Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.
6.Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.
7.Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).
8.Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.
9.Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.
~ Tina
