Appetizer - Baking bread in le creuset recipes

Author: Marshall Mayle  

A crispy crust with light interior makes it the perfect bread and butter, sandwich or accompaniment to soup and salad. We've been known to toss in a handful of green olives, chopped rosemary or roasted garlic to our dough before baking.

Le Creuset Bread Oven Round Loaf

Le Creuset Bread Oven Round Loaf
This is a perfect no-fail recipe to try in Le Creuset's bread oven. It's an ideal base recipe for a range of variations. We've been known to toss in a handful of green olives, chopped rosemary or roasted garlic to our dough before baking. Once you have the basic technique down, feel free to experiment with your own favorite additions.
Provided by: Williams-Sonoma Editors
Yields: 1 serving
Number of ingredients: 5
  • 4 cups (550g) all-purpose or bread flour
  • 1 tsp. kosher salt or coarse sea salt
  • 1 tsp. instant yeast
  • 1½ cups (360 g) warm water (90°F-100°F)
  • Olive or vegetable oil
How to cook:
  1. Whisk together the flour, salt and yeast in the bowl of a stand mixer or large mixing bowl. Add the water and stir on low speed with the dough hook attachment for about 1 minute (or stir with a spatula). Increase speed to medium and knead until the dough is smooth and elastic, about 8-10 minutes (or alternately, knead by hand). Every few minutes, stop the mixer and scrape the dough off the hook and sides of the bowl. When the dough appears smooth, cut off a small piece and stretch it. If it stretches to the point of transparency, it’s kneaded enough. If not, continue kneading.
  2. Remove the bowl from the stand mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, about 1 1/2 ― 2 hours (less if it’s hot and humid, more if it’s cold).
  3. Turn the dough out onto a lightly floured work surface and knead about 1-2 minutes to release the gas. Shape the dough roughly into a ball, cover with a clean towel, and let rest for 10 minutes.
  4. Cup your hands around the dough and shape it into a tight ball by rolling it on the work surface between your palms. Lightly brush the base of the Bread Oven with oil. Place the dough in the center of the base and cover with the lid. Allow the dough to rise again until roughly doubled in size and when poked with a finger will slowly spring back, about 30-60 minutes.
  5. During the last 15 minutes of rising time, preheat oven to 450°F. When ready to bake, score the bread with a sharp knife or razor, making an X or a hash mark to allow the dough to expand freely. Cover and place in the hot oven.
  6. Bake for 30 minutes. Remove the lid, reduce the oven temperature to 375°F, and continue baking for an additional 15-20 minutes until the bread is golden brown and cooked through. It should have an internal temperature of approximately 200°F when done. Carefully remove the bread from the base and allow to cool on a rack for at least 30 minutes before slicing.
Notes: The Le Creuset Bread Oven offers a new way to bake loaves, Featured in our guide to bread machines, you can bake 1 ½- or 2-pound loaves in The BREAD and it has 15 preset cooking functions. You can choose

Baking bread with a Le Creuset Dutch Oven

Learn to bake bread with the best by Le Creuset Dutch Ovens. Duration: 4:13

The Le Creuset Dutch Oven Artisan Bread Easy To Bake Recipe

Place Dutch oven with lid in a cold oven and preheat to 450° F. When the oven reaches 450
Duration: 2:06

No Knead Le Creuset Bread

We love this recipe from Le Creuset for its use of bread flour and a preheat oven to 450°F Duration: 9:34

The Easiest Homemade Bread Made in a Le Creuset Dutch Oven

The Easiest Homemade Bread Made in a Le Creuset Dutch Oven
An easy to make, no knead bread recipe that is made in a Dutch oven. A crispy crust with light interior makes it the perfect bread and butter, sandwich or accompaniment to soup and salad. Use it as a base to include herbs, olives and cheese.
Provided by: Jim Lahey, Sullivan Street Bakery
Total time: 90 minutes
Prep time: 90 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 4
  • 3 cups all purpose or bread flour, more for dusting
  • 1/4 tsp instant yeast
  • 1 1/4 tsp salt
  • cornmeal or wheat bran as needed
How to cook:
  1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups (13 ounces) of water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles.
  3. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
  4. Cover loosely with plastic wrap and let rest about 15 minutes.
  5. Using just enough flour to keep dough from sticking to work surface (I use a Silpat) or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or a piece of parchment paper with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about two hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  6. At least a half-hour before dough is ready, preheat oven to 450 degrees. Put a 5½ to 8 quart heavy covered pot (cast iron works best) in the oven as it heats.
  7. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is ok. Shake pan once or twice is dough is unevenly distributed; it will straighten out as it bakes.
  8. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on rack.
Notes: Introducing the Le Creuset Bread Oven, New! Introducing the Le Creuset Bread Oven. Crafted from our legendary cast iron, this purpose Duration: 0:30

Dutch Oven Bread

Dutch Oven Bread
I call it the best because it is so easy yet really delicious.
Provided by: Sandra Mihic
Total time: 190 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 8
  • 1/2 cup warm milk 125 ml (you may use water if you do not have milk)
  • 1/4 teaspoon sugar (1g)
  • 1 pack dry active yeast, about 2 teaspoons
  • 4 cups All-Purpose Flour + some for dusting (500g)
  • 3/4 tablespoon salt (15-17g)
  • 1 cup Lukewarm water add a splash extra if needed (236 ml)
  • 1 egg, mixed
  • 1 tablespoon Olive Oil + for greasing
  • Serving Size: 1 serving
How to cook:
  1. Stir yeast packet into a warm to touch milk and sugar and allow the yeast to bloom for about 5 minutes. When it starts to bubble and foam, it means the yeast is active and ready to be used.
  2. In a large bowl, mix flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.
  3. Mix one egg with warm water to warm up cold egg, and add to the flour.
  4. Using your wooden spoon or spatula, start combining everything. Once combined using your hands, begin to knead the dough; when it starts to pull away from the sides of the bowl, it is ready to rest. I knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if it's too dry—drizzle olive oil and tap/glaze all over the dough.
  5. Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes an hour or two hours, sometimes less if the house is warmer. (RISE 1)
  6. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your fingers and slowly deflate. At this point, you could place the dough in the baking pan, but following step 7. the bread turns out so much better.
  7. Using your hand, fold the dough—light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours. You do not have to wait for the second rise but the bread turned out so good. (RISE 2- optional). If you choose not to do this second rise then just move to step 10.
  8. Preheat the oven to 450 F
  9. Once the dough has doubled once again, knead it again to shape it.
  10. Place the shaped dough into a lightly greased or parchment-lined Dutch oven, and let it rise for the second time at the warmer area. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. (RISE 3)
  11. Bake for about 45 to 50 minutes, removing the lid completely 8-10 minutes before the bread is done. This way, it will get a deeper color and crispier.
  12. Remove bread from a Dutch oven, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing. Trust me on this one. If you cut it when the bread is hot, it will become sticky inside, so better wait for just a bit.
Notes: Le Creuset's New Bread Oven Achieves a Perfectly Crusty Loaf, Bake for 30 minutes. Remove the lid, reduce the oven temperature to 375°F, and continue baking for an additional 15-20 minutes until the bread
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