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 Cinn
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
