![]() However, my favorite thing about this Dutch Oven is it’s weight. The Dutch Oven is enamel coated, so no sticking, even if the dough had touched the sides. This Nordic Ware Dutch Oven worked beautifully to bake this bread in. After experimenting with it, I can tell you first hand, it works beautifully, even with gluten-free breads. Similar to steam injection that the professionals use for crispy baguettes and brioche. Baking the bread in a Dutch Oven traps the moisture in the pot while the bread bakes, giving you a beautiful, crispy crust on the outside of the bread, but a nice, chewy inside. I’ve heard of breads being baked in pots with heavy, fitted lids, but had never tried it. But, then my mind turned to bread instead. When I looked at the Dutch Oven, I thought – I could make a great stew in that. I received this pot, along with a braising pan and a chicken leg griller, as a gift from Nordic Ware, who is one of the sponsors of the upcoming Food Bloggers of Canada Conference that I am attending. Those are the same steps that I used to accomplish this savoury loaf that I am sharing today.īut first, I would like to introduce the star of this delicious bread recipe – my new 3-quart enameled cast aluminum Dutch Oven from Nordic Ware. Instead, you simply mix your ingredients together, let the dough sit on the counter for a few hours, form into loaves, let it rest again, and then bake it. Books, like Healthy Bread in Five Minutes a Day (which also includes a chapter on gluten-free breads), have helped people to realize that baking fresh bread does not need to be a difficult, time-consuming task. I have heard quite a bit about no-knead breads in the past. This recipe for Gluten-Free Cheddar and Beer Bread is one of those success stories. But, when it comes to breads, I have an easier time figuring out what I need to do to make the the dough look and feel the way that it should, and quite often have success on the first try. I am still trying to develope a gluten-free white cake recipe that has just the right texture & crumb, I was close last time, but not quite there. Although I’ve had a fair amount of success with cakes, like the Devil’s Food Cake, I do find it more difficult to get the right texture when it comes to cake. When it comes to developing new gluten-free recipes in my kitchen, I must admit, I enjoy playing with bread recipes.
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