It all started with a Pampered Chef party I went to through Fort Vegan, my local vegetarian/vegan group. The hostess and rep prepared all-vegan samples, including this amazing bread—made of course, in their covered baking dish. Yes, I ended up buying it, but not just for the bread! It’s great for vegetable stews, casseroles, and even cake. Yes, cake. (Oh and in the microwave.) Sounds bizarre, but really delicious! (and it was a gluten-free cake). Anyway . . . my bread didn’t puff up and fill the entire baker like the one at the party, so I’m going to have to try again and see what happens. The recipe calls for only 1/4 tsp of yeast and I wonder if that was a typo since my version was denser. Dense or not, however, it was incredible! I’m guessing you can make this bread without the covered baker, so if you do, let me know how it turns out. Oh and did I mention the dough has to rise for at least 12 hours? Then another 2? Believe me, it’s worth it.
INGREDIENTS:
3 C flour
1/4 tsp instant yeast
1-1/2 tsp salt
1-1/2 C water
DIRECTIONS:
In a large bowl, combine the flour, yeast, and salt. Stir in the water until well blended. Cover with plastic wrap and let sit at room temperature for 12-18 hours. When it’s ready, it will have bubbles on the top. The recipe then has you flour a Pampered Chef Pastry Mat and cover the dough with it for another two hours. This, I didn’t have, so I improvised, using a cutting board and dish towel.
1-1/2 hours into this second round of rising, preheat the oven to 450. Place the empty baker in the oven for 30 minutes to get it good and hot. Sounds crazy, but I did as I was told. Then dump the dough into the baker . . .
. . . cover and bake for 30 minutes. The recipe says to uncover and bake another 8-15 minutes, but my bread came out gorgeous after the 30 minutes.
It may not have been light and fluffy like the original, but it was mighty delicious just the same. If you give it a try, let me know how you made it and if you tweaked anything—I’d love to hear from you! Enjoy!
- 3 C flour
- ¼ tsp instant yeast
- 1-1/2 tsp salt
- 1-1/2 C water
- In a large bowl, combine the flour, yeast, and salt. Stir in the water until well blended. Cover with plastic wrap and let sit at room temperature for 12-18 hours. When it's ready, it will have bubbles on the top. The recipe then has you flour a Pampered Chef Pastry Mat and cover the dough with it for another two hours. This, I didn't have, so I improvised, using a cutting board and dish towel.
- -1/2 hours into this second round of rising, preheat the oven to 450. Place the empty baker in the oven for 30 minutes to get it good and hot. Sounds crazy, but I did as I was told. Then dump the dough into the baker . . .
- cover and bake for 30 minutes. The recipe says to uncover and bake another 8-15 minutes, but my bread came out gorgeous after the 30 minutes.
- It may not have been light and fluffy like the original, but it was mighty delicious just the same. If you give it a try, let me know how you made it and if you tweaked anything---I'd love to hear from you! Enjoy!
Really good. We tripled the yeast based on your experience and baked another 8 minutes after taking off the lid and it was still very moist.
Such a beautiful crust. I’ll certainly try this method!
What if you don’t have a baker? We only have cookie sheets.
You could certainly give it a try–I’ve just never made it without it, so I’m not sure.