I made bread!

[Anonymous]

For the first time.
In my cast iron pot with a heavy lid, to keep the steam in.
A round, crusty boule with rosemary and oregano which filled the whole house with a delicious, wholesome smell this morning. We ate thick slices of it with French butter and tangy goat cheese for lunch, followed by tangerines.

Aha! It's not even the 1st of January and the year is starting off great!

[Anonymous]

Ick. Goat cheese? And French butter? Let's all get pretentious.

You don't need to steam your bread. Just bake it.

[Anonymous]

Yum! Ignore the grumpy PP. You've inspired me. Can you share the recipe?

[Anonymous]

That's sounds yummy.

[Anonymous]

Sounds fabulous. *Sigh* I was not meant to be leading the low-carb life I am currently pursuing...
When you say cast iron, like a Dutch oven? Do you keep it covered the whole time?

[Anonymous]

Next up, make your own goat cheese to go with it. Super easy and you can fold in herbs or honey or whatever you like.

[Anonymous]

Anonymous wrote:Next up, make your own goat cheese to go with it. Super easy and you can fold in herbs or honey or whatever you like.

Super easy? Prove it! Post instructions, please!

[Anonymous]

Yum! Was it a no knead recipe? Those are the best! I like to add dried cranberries and pecans to mine. It make a great holiday gift for the neighbors.

[Anonymous]

OP here.

Yes, no-knead bread in a Le Creuset dutch oven.

Yesterday evening, I mixed 3 cups of bread flour, 1 packet of yeast, 1 tablespoon each of salt and sugar, a little bit of rosemary and oregano and 1.5cups of warm water.
Let covered bowl sit at room temp overnight.
Then gathered into a ball and dumped it into the dutch oven, which was preheated in the oven at 450F.
Baked covered for 30 minutes and uncovered for 15. (It might have been too long, since I was using the convection and perhaps shouldn't have.)

This was the simplest recipe I could find, but others have you knead the bread just a little in the morning and let the dough rise again for 2hours before baking. I'll try that next.

(And since we're French, I buy President butter, because it's cultured, unlike most American butters. Cultured butter tastes better.)

[Anonymous]

Anonymous wrote:Yum! Ignore the grumpy PP. You've inspired me. Can you share the recipe?

+1 OP, I loved your post and was thinking how excited and cheerful it was! Please ignore the negative comment and share the recipe! Thanks!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yum! Ignore the grumpy PP. You've inspired me. Can you share the recipe?

+1 OP, I loved your post and was thinking how excited and cheerful it was! Please ignore the negative comment and share the recipe! Thanks!

17:45 here. Sorry--I didn't see that you'd posted the recipe--thanks so much!

[Anonymous]

I just got a breadmaker for Christmas and WOW! Made a loaf of banana caramel (divine) and dough for dinner rolls, which turned out so amazing I'll be making them again to use as slider and buns for sandwiches!

[Anonymous]

Anonymous



Ick. Goat cheese? And French butter? Let's all get pretentious.

You don't need to steam your bread. Just bake it.

So yeah....some breads require steam...as in baguettes

Ahhhh… French Baguettes. That really takes me back. The aroma of fresh baked bread – the perfect start to a joyful day. French Baguettes are classic and delicious – especially when they are made properly. Ever wonder how professional bakers get those beautifully domed loaves of bread with glossy brown crusts and soft, bouncy interiors? The answer is steam.

https://www.theblissery.com/2014/01/french-baguettes-recipe/

[Anonymous]

Anonymous wrote:OP here.

Yes, no-knead bread in a Le Creuset dutch oven.

Yesterday evening, I mixed 3 cups of bread flour, 1 packet of yeast, 1 tablespoon each of salt and sugar, a little bit of rosemary and oregano and 1.5cups of warm water.
Let covered bowl sit at room temp overnight.
Then gathered into a ball and dumped it into the dutch oven, which was preheated in the oven at 450F.
Baked covered for 30 minutes and uncovered for 15. (It might have been too long, since I was using the convection and perhaps shouldn't have.)

This was the simplest recipe I could find, but others have you knead the bread just a little in the morning and let the dough rise again for 2hours before baking. I'll try that next.

(And since we're French, I buy President butter, because it's cultured, unlike most American butters. Cultured butter tastes better.)

I love Kerrygold Irish butter.

[Anonymous]

Anonymous wrote:OP here.

Yes, no-knead bread in a Le Creuset dutch oven.

Yesterday evening, I mixed 3 cups of bread flour, 1 packet of yeast, 1 tablespoon each of salt and sugar, a little bit of rosemary and oregano and 1.5cups of warm water.
Let covered bowl sit at room temp overnight.
Then gathered into a ball and dumped it into the dutch oven, which was preheated in the oven at 450F.
Baked covered for 30 minutes and uncovered for 15. (It might have been too long, since I was using the convection and perhaps shouldn't have.)

This was the simplest recipe I could find, but others have you knead the bread just a little in the morning and let the dough rise again for 2hours before baking. I'll try that next.

(And since we're French, I buy President butter, because it's cultured, unlike most American butters. Cultured butter tastes better.)

My favorite no-knead recipe is the Saturday White Bread by Ken Foster (author of Flour, water, salt, yeast cookbook). Pretty easy and dough requires minimal handling except for initial mixing, folding and shaping.
Recipe is easy to find online.