What Recipes Can You Make in a Stoneware Bread Crock?

[Trish in Texas]

Does anyone have recipes to use in the old Stoneware Bread Crock? I have a lady who has one that would like to know what she can do with it.

Trish in Texas
Independent Consultant

 

[Trish in Texas]

Anyone have more than these???

Trish in Texas
Independent Consultant

 

[Admin Greg]

1. Artisan BreadIngredients:- 3 cups all-purpose flour- 1 1/2 teaspoons salt- 1/2 teaspoon active dry yeast- 1 1/2 cups warm water- Olive oil for greasingInstructions:1. In a large mixing bowl, combine the flour, salt, and yeast.2. Slowly pour in the warm water and mix until a shaggy dough forms.3. Cover the bowl with a clean kitchen towel and let it rise for 8-12 hours.4. Preheat your oven to 450°F (230°C) and place your stoneware bread crock in the oven to heat up.5. Once the dough has risen, lightly grease the bread crock with olive oil.6. Shape the dough into a round loaf and place it in the bread crock.7. Cover the crock with its lid and bake for 30 minutes.8. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.9. Let the bread cool before slicing and serving.2. No-Knead Irish Soda BreadIngredients:- 3 cups all-purpose flour- 1 teaspoon salt- 1 teaspoon baking soda- 1 1/2 cups buttermilk- 1/2 cup raisins (optional)- Olive oil for greasingInstructions:1. In a large mixing bowl, combine the flour, salt, and baking soda.2. Slowly pour in the buttermilk and mix until a sticky dough forms.3. If using raisins, gently fold them into the dough.4. Grease your stoneware bread crock with olive oil and place the dough in it.5. Use a knife to make an "X" on the top of the dough.6. Cover the crock with its lid and bake at 375°F (190°C) for 45 minutes.7. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.8. Let the bread cool before slicing and serving.3. Cinnamon Raisin Pull-Apart BreadIngredients:- 3 cups all-purpose flour- 1/4 cup granulated sugar- 1 teaspoon salt- 2 1/4 teaspoons active dry yeast- 1/2 cup milk-