Quick-Bake Bread Recipe
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
- milk
- 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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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
Hello, thanks for sharing this great and simple recipe. I only have one question. It says at the beginning of the recipe to preheat the oven to 460 degrees, but then it says to bake the bread at 260 degrees. Is that right or is that a typo? Thanks.
Hi Sabine! I’m so sorry, looks like something went totally wonky with the formatting. I’ve gone in and fixed it now. Yes, it’s 460 degrees. Thank you so much for letting me know there was an issue!! Happy baking!
Thanks so very much, Stephanie, I appreciate it. Your bread cloche looks amazing and so does your bread! I look forward to trying your recipe.
Is it two teaspoons yeast, or tablespoons? I believe his recipe calls for active dry yeast.
In the recipe booklet that came with my cloche, for the Quick bread, the recipe says 14 oz. or 3 to 3 1/4 cups flour. Quite a big difference between 14 oz. and 3 cups. I’ve gone with the 3 cups and have had to add a bit more water than 8 oz. to get the dough right, especially with bread flour, but it has come out beautifully.