Disclaimer: I was provided this Bread Cloche by Emile Henry but all thoughts and opinions are my own.
I love going out to eat at restaurants that serve bread before the meal. It always tastes SO good! There’s something so delicious about sitting there and slathering warm butter all over the tasty bread —>hint: I always eat way too much and then can’t eat the entire meal that I ordered 🙂
Every holiday there’s always the pre-made crescent rolls that end up either overcooked or too gooey because they’re the last thing that goes in the oven. In an effort to overcome the gross premade rolls I decided to make Emile Henry’s Quick-Bake Bread recipe in my gorgeous red Bread Cloche.
Not only was it super easy to make, it tastes amazing!
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I made this for Thanksgiving and everyone really liked it!
The ceramic Bread Cloche has a bell-shaped cover which allows you to proof your bread directly in the bread cloche. The lid traps steam from the baking bread and creates an environment similar to a steam-injected oven. The steam gives the bread a crunchy, chewy crust.
I really encourage you to make a loaf yourself! This Bread Cloche is amazing! Just form your dough into a ball, place it on the platter, cover with the cloche and bake! This would be great with olive oil and parmesan cheese.
- 3c bread flour
- 1c warm water (plus more if needed)
- 2 tsp salt
- 2 tsp caster sugar
- 2Tbs dried baker’s yeast
- Heat oven to 460 degrees F
- – heat water until it is warm (95 degrees)
- – in a mixing bowl, mix together the flour, sugar, and dried yeast. Pour in the warm water
- -make a ball with the dough, cover with a tea towel and leave to rise for 20 minutes in a warm place(around 68 degrees F), sheltered from any draughts.
- -Knead the dough again to remove the carbon dioxide. Sprinkle a little flour on the platter of the Emile Henry bread cloche, make a ball with the dough and place it in the middle.
- -Cover with the cloche and leave to rise for another 45 minutes at room temperature
- -Brush a little milk over the top and sprinkle with some flour over the surface. Make several incisions in the surface with Emile Henry baker’s blade.
- – Place in a preheated 460 degrees F oven for 35 minutes
- -Leave to cool on the platter, having removed the cloche
I’ve said this time and time again here on Gathered In The Kitchen, but Emile Henry is my all-time favorite bakeware company. My mother-in-law bought me my very first piece, a Dutch Oven, years ago and I’ve been in love since!
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