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Discussion Overview
This thread centers around participants sharing their experiences and ideas regarding recipes and uses for bread crocks. Many express curiosity about what can be made in these crocks, while others share specific recipes and personal anecdotes related to their use.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses a desire for tried and true recipes for bread crocks.
- Another participant shares their experience of receiving a bread crock and feeling uncertain about its use.
- One participant mentions using their bread crock to hold utensils instead of cooking.
- Another participant shares a detailed recipe for a 5 Day bread dough, emphasizing the importance of following the directions closely.
- Several users mention having made banana bread using a standard recipe.
- One participant shares a meatloaf recipe as a suggestion for using the crock.
- Some participants discuss using their crocks for non-cooking purposes, such as keeping wine cold or storing items like pens and pencils.
- One participant notes that they haven't cooked in their crocks yet but plan to do so in the future.
Areas of Agreement / Disagreement
Views differ on the use of bread crocks, with some participants sharing specific recipes while others express uncertainty about cooking with them. No clear consensus emerges regarding the best uses for the crocks.
Contextual Notes
Participants share a mix of personal experiences, recipes, and alternative uses for bread crocks, reflecting a variety of approaches to utilizing these items.
Who May Find This Useful
This discussion may be of interest to Pampered Chef consultants looking for creative ideas and personal experiences related to bread crocks.
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Geneve's 5 Day Bread Dough--
2T active dry yeast
4 cups scalded milk, cooled to body temperature. yea. 98.6 degrees
3/4 cup honey
1T salt
4 eggs (or 1 cup egg replacement)
3/4 cup oil
1 1/2 cup mashed potatoes. cooled to body temp again.
1T baking powder
2 cups whole wheat flour
12-14 cups all purpose flour (I have used fine ground white wheat and been fine doing all whole grain, use only 12-14 cups total if whole wheat is used )
Directions. Dissolve yeast in milk. Stir in honey. Allow yeast to get all foamy and look like it is having a hay day. Add egg, oil, mashed potato, baking powder, 2cups whole wheat flour, 2 cups all purpose flour and salt, in that order. Do not let yeast come in contact with salt on it's own or it will kill the yeast. Beat until smooth. Allow dough to rest 10-15 minutes.
Add enough of the flour remaining to make a soft dough that is easy to handle but not dry. Turn dough onto a lightly floured surface and knead 10 full minutes. about 600 turns. Yea. 600 by hand. 5-6 minutes by machine on medium speed. Form into a ball and place in an ungreased 2gallon bowl, covered tightly. Put in the fridge. Punch down after 2 hours and form into a ball again. Cover tightly and chill at least 8 hours. Be sure to punch down daily (this not only expells gas, but also ensures even temperature in the dough). Shape into 4 loaves (I roll the dough out 12 inches by 8 inches, fold into thirds and roll into a loaf) and put into well oiled 8inch by 4 inch by 4 inch loaf pans. Larger loaf pans are not reccomended. Cover loaves with a light mist of oil and then cover with plastic for 1 1/2 to 2 and 1/2 hours depending on the temperature of your home. Bread will be just over the top of the pan. Make sure oven is pre-heated! 400degrees. Bake at 400 degrees for 20 minutes, then lower the temperature to 350 degrees and bake an additional 20 minutes (I use a meat thermometer. At 170 degrees the bread is baked through). Remove promptly from pans and transfer to a cooling rack. Cool completely before putting in storage bags. Do not store in the fridge.
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Frequently Asked Questions
What are some easy recipes I can make in a bread crock?
Some easy recipes for a bread crock include no-knead artisan bread, sourdough bread, and quick breads like banana or zucchini bread. These recipes typically require minimal ingredients and can be baked directly in the crock for a delicious crust and soft interior.
Can I use my bread crock for baking other types of food?
Yes, bread crocks can be versatile! You can use them for baking casseroles, stews, or even desserts like cobblers. Just be sure to adjust the cooking times and temperatures as needed for different recipes.
How do I properly prepare my bread crock before baking?
Before using your bread crock, it's important to preheat it in the oven to ensure even baking. Additionally, you can lightly grease the inside with oil or line it with parchment paper to prevent sticking, especially for sticky doughs.
What types of bread work best in a bread crock?
Artisan breads, sourdough, and rustic loaves are ideal for baking in a bread crock due to their ability to develop a crispy crust and chewy texture. You can also experiment with whole grain and specialty breads for unique flavors.
How do I store leftover bread made in a bread crock?
To store leftover bread, allow it to cool completely, then wrap it in a clean kitchen towel or place it in a bread bag to maintain freshness. Avoid storing it in the refrigerator, as this can dry it out; instead, keep it in a cool, dry place.
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