OK, I know I posted about some bread a few weeks back that was made in a cast iron enamel pot. It was good bread. However, I have found an even better bread made in a pot. And the best part? It is all made in the same one pot….no kneading, no bowl, no mess. Really. I found this recipe on YouTube. It is a recipe by Jacques Pepin. The video is at the bottom of this post.
The recipe couldn’t be simpler. It only takes 4 ingredients. Flour, water, yeast and salt.
Add the ingredients into a covered, Non-Stick pot. Stir with a wooden spoon.
Cover the pot and let it sit at room temperature for 60-90 minutes.
Take the lid off, break the dough down, by stirring it with a wooden spoon to deflate it. Cover and put it in the refrigerator for 12-16 hours. I make mine in the evening and when I get up in the morning I bake it. It should like this this after 12-16 hours.
See how it has risen and there are bubbles on top? That is what you want it to look like. Remove the lid and place it in a preheated 400 degree F oven for 40 to 50 minutes. The top should be golden brown and the internal temperature should be between 190 and 200 degrees F.
When done, remove immediately from pan onto wire rack and let cool completely. Store it in a sealed plastic bag. This is a moist, rustic country style loaf of bread. It makes wonderful sandwiches and toast.
Recipe – 1 loaf of bread
ingredients
2 1/4 cups lukewarm water
2 tsp salt
1 tsp yeast
4 cups flour
Preparation
In a non-stick pot (I used a 4 quart) with cover, combine all of the ingredients with a wooden spoon. Place lid on pot and let proof at room temperature for 60-90 minutes. Deflate the dough by stirring with a wooden spoon and replace the lid. Place in the refrigerator for 12-16 hours (overnight). When ready to bake, preheat the oven to 400 degrees. Remove from refrigerator, remove lid and place in oven. Bake for 40-50 minutes until golden brown and the internal temperature is 190-200 degrees F. Remove from pan onto wire rack. Let cook completely. Store in a plastic bag.
Jacques Pepin is the man. I must try this if he recommends it. Kind of sad to think you’ve eaten your last BLT for the year though.
Sam
I have made the no-knead bread but this on looks even easier. I am afraid that our tomatoes are almost finished as well. I’ve been covering them for the last two nights but after next week…no more blts for us either.
Sadly for my waistline, I never met a loaf a bread I didn’t like! I haven’t bothered with homemade bread in years but since there is nothing quite like warm bread right out of the oven, I would love to try this recipe. It looks soooooooo delicious and I love the no-knead part. One question: what type of flour? Will just plain ‘ol “All Purpose” work, or is there something else you would recommend?
Looks wonderful. Sounds easy. Gosh. I’m going to have to purchase a pot. I was rather hoping that the cast iron skillet was the way to go.
Yum! My mouth is watering. And, that sandwich so … good.
This recipe looks as though even I could do it and I’m terrible at baking bread. I’m definitely trying this. I’ll let you know how it turns out!
I have been wanting to try one of these recipes. Looks like this will be the one ~
Could you please tell me what kind of yeast you use? Thanks, looks delish!
I’m always looking for new bread recipes and this is my next one!! Thank you.
I have your other easy bread post marked to try. I’ll have to try this one, too. It really does look incredibly simple and good.
Just found your blog and am loving it!
I host a weekly link party – Seasonal Sundays – and would love to have join next Sunday!
- The Tablescaper
Looks like a marvelous way to make a loaf of bread. I’m wondering about the size of the pot used. I don’t think I have a non-stick that size.
Darla
Oh this bread looks so easy and delicious. My kind of recipe!!
Looks great! I have seen this, but I only have a non stick pot in 7 qt size!
Me thinks that would be too big!
The new house looks beautiful! Good luck and many happy, healthy years there!