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| The New Dutch Oven |
We unboxed the new Dutch oven over the weekend. It came with the red silicon holders.
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| New Dutch Oven and Lid |
Apparently, the lid can be used as another pan, as well! I can see myself baking some cornbread in it, or, perhaps even a pie.
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| 2-in-1 "Per"-Seasoned Multi Cooker |
Not only that, it is "per"-seasoned, as well!
Well, of course, there was just one thing left to do, wasn't there?
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| Trying out the new Dutch Oven |
Yes, we had to try out the new Dutch oven. The expired yeast proofed just fine and the no-knead bread with fresh rosemary leaves added to the dough rose well.
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| A Fresh Loaf of Bread |
Daughter and I agreed that this was the best loaf of no-knead bread we've made so far. We are rather pleased with ourselves and our bread making abilities. LOL. I can see myself needing to buy more flour and yeast in the future!
I am grateful for:
- Daughter buying me a Dutch oven
- It came pre-seasoned so we could use it right away
- The yeast did its job perfectly well
- It came pre-seasoned so we could use it right away
- The yeast did its job perfectly well
- A working oven
- Freshly baked bread for dinner
- Freshly baked bread for dinner
My joyful activities included baking bread and enjoying warm bread with butter.
What would you make in the lid? Any suggestions?
I hope you get lots of use from it! I love mine. I find it strange that in the USA they are called "Dutch" ovens. Here in the UK, the most common brand of cast iron bakeware like this is from the French company "le Creuset"
ReplyDeleteThank you, Angela. We have Le Creuset brand cookware, here, too, but they are quite expensive. They are called Dutch ovens because they were originally made based on a Dutch method of sand casting the pots and, I guess, 'made according to the Dutch way' became shortened to Dutch oven which, in turn, became the identifying name for the pots over here. :)
DeleteThat is a great Dutch oven! And the bread looks delicious. I've never tried making no knead bread, though I have a recipe (New York Times). You're inspiring me to try it!
ReplyDeleteThank you, Celie. I am very pleased with it (the Dutch oven) and the bread turned out well. I use a recipe that does not require refrigerating the dough overnight for a slow rise. The slow rise will develop a sourdough type flavor, but, my daughter doesn't like the taste of sourdough. So, I leave my dough to rise at room temperature for 2 hours and then, it is ready to be baked.
DeleteDutch ovens are so useful. However, I gave mine to my son because it was often heavy when it was full, and I was worried about spilling or dropping it when it was hot. But, I guess we have one in the camping things if we need want to use one.
ReplyDeleteYes, they are very heavy, aren't they? Even my cast iron skillet is heavy. But, my daughter is here to lift a heavy pot, so, it's okay. :)
DeleteWarm bread with butter is so delicious. I am tasting it in my mind right now!
ReplyDeleteBeing from the south, I would make cornbread in that lid.
Cornbread is just what I am planning to make in that lid, Anne. Although, my version of cornbread is actually cornmeal cake! LOL.
DeleteGosh that bread looks delicious and so crusty, be yum with lashings of butter!
ReplyDeleteThank you, Chris. The bread was very crusty and it was delicious. :)
DeleteI have never purchased or owned a Dutch oven. Your looks beautiful! Thanks to your post, I just might go to the store in the coming days and buy one for myself! Thank you so much for sharing. :)
ReplyDeleteThis is my first one, Linda, and my daughter ordered it for me. Prior to getting this Dutch oven, I used an oven-proof glass bowl to bake the no-knead bread. But, I must admit that the crust turned out better in the Dutch oven. :)
DeleteThat looks like a great bit of kit, really sturdy and that will keep in the heat. Thank goodness they did the per first, though!
ReplyDeleteThank you, Lyssa. It worked well on the first try; must have been due to being per seasoned! :D
DeleteThat Dutch oven is gorgeous, a great purchase! I can see using the top on the stove burner to sautee food, as well as in the oven to bake a pie or even a crustless quiche. Your latest loaf looks wonderful.
ReplyDeleteThank you, Bushlady. I like the fact that the lid can be used to cook or bake in when not needed as a lid. I'm thinking that a batch of scones or biscuits might be good. :)
DeleteThat pot looks like a neat outfit. Like the idea that both parts can be used. Your bread turned out wonderful.
ReplyDeleteThank you. I do like being able to use both parts for baking, etc. The bread turned out really well with a nice crust.
DeleteWow! That looks like a lovely loaf of bread!
ReplyDeleteThank you, Sharon. We enjoyed that loaf of bread. :)
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