I decided to experiment some more with the Healthy Bread in Five Minutes Master Formula. This formula is very versatile. So far, I’ve made the hearty whole wheat sandwich loaf – which I loved by the way, a whole wheat wreath bread, free form artisan loaves with and without seeds and free form artisan loaves with herbs. I made the free form loaves for the Stir It 28 – Atlanta Event. I’ve also made pizza and hamburger buns.
This time, I baked a free form boule in my handmade Bread Pot. I’ve only used this bread pot a couple of times so it was time to test it some more. This was the perfect dough to use in this bread pot. It looks much better than my sourdough experiment. I’ll have to try that one again soon.
I’ve heard a lot about this loaf-in-a-pot business but never tried it! Looks like a great loaf!
Joanne, It’s so easy to make bread in a pot. I almost feel guilty – nah!
What a GREAT pot. I’ve never seen one. I will have to try this one in my Pampered Chef oven. I think it will fit.
And what a BEAUTIFUL bread!!
Thanks Margaret! I like this bread pot as well.
I love your bread pot! (You’re going to get sick of hearing that I’m sure). It’s nice you can make that bread same day if you are pressed for time.
Great post Cathy. I’ve been meaning to contact you about baking bread in pots…I think you made a loaf in a clay flower pot before. With the clay pot or this one do you soak the pot prior to putting the dough in?
Hi Ezzie!
To prepare a clay flower pot for baking, just brush clean, new pots liberally inside and out with oil and place in a hot oven (about 400°F) for about 30 minutes. Do this several times until the pot is impregnated with oil. It doesn’t require soaking. I usually grease the pots before each use.
To use the bread pot featured in this post, just preheat it in the oven while the oven is preheating and then place the dough in it and bake it. No need to soak.
My la cloche recommends soaking the lid and my regular loaf clay bakers also require soaking.
Beautiful bread pot. And the bread looks great too. I have baked in a cast iron dutch oven which works much the same way.
The pot is so sculptural. Can you use the pot for anything else after baking in it or is it strictly for bread? In other words, I am wondering if the “seasoning” is harmed by another use.
Wonderful bread. I’m interested in the question Bonnie asked as well. I know you can use a regular cast iron dutch oven, so I’m guessing you can use the pot for other things?
Bonnie and Cristie, I bought this bread pot specifically for bread. I know you can bake other things in clay pots, but I’m not sure about this one. I’ll try to find out from the lady who makes the pots.
Really great! I had to check out your links in this post. Love this pot, with the recipe inside! Forgot you can make a wreath this way.
Beautiful, beaaautifulll bread!
Would love to learn how you do your links, too.
Gorgeous loaf of bread and I love that pot!
Judy, I’m glad you enjoyed viewing the other posts. I’ll be happy to show you how to add the links or give you the html code. Not sure which blogging software you use. Send me an email via the contact us link at the top of this post and let me know what you need.
What a great bread pot. The bread looks beautiful.
This pot (and your bread) is so beautiful. Was the pot made specifically for bread baking? I have yet to try baking bread in a pot, but I don’t have anything quite this special.
Hi Clarice. Yes, this pot was made specifically for bread baking, but there are lot’s of other pots you can use. Cast iron dutch ovens or other oven proof dutch ovens and clay bakers work well. I’ve also baked bread in coffee cans, flower pots and casserole dishes. So, you probably already have a pot you can use. Let me know if you decide to try it. Happy Baking!