I think this quick and easy cornbread is a fantastic recipe (thank you Smitten Kitchen), with an incredible amount of flavor.
The savory caramelized onion bounce off the sweetness of the cornbread, and the addition of the goat's cheese adds that subtle twang.
I made this the other weekend to bring to my sister-in-law's home for Sunday night dinner -- huge hit.
Pics and recipe here.
I have a 5 quart cast iron pot, and a 3 quart combo and haven't used either one for bread yet. I usually do the long type loaves instead of the round ones. I want to make a whole wheat and I use 8 oz whole wheat, 24 oz AP, and 26 ounces water. I also add salt & yeast. I usually divide in half and make two loaves. Which cast iron pot would I use for the bread. Should I do it as one loaf in the large pot or 2 loaves in the combo? Hope someone can advise.
I finally figured out how to make basic sandwich bread and now I'm moving on to greater challenges.
I would like to get a baking stone but there seems to be a number of people who prefer cast iron. I am already a huge fan of cast iron. I have several cast iron pieces already and enjoy theire durability and versatility. I cook at home with them. I use them on my grill. I've used them at the park on huge out door grills for big events. I've even hiked cross country and used cast iron over the fire.
Still hot this evening fresh from the ceramic oven so I'll wait until tomorrow morning to slice. I'm baking in cast iron and I'm feeling very satisfied with results. This is a basic sourdough made by my very own apple peel starter. The bail on the Dutch oven sure comes in handy when moving the heavy pot in and out of my ceramic oven. I'm testing out a few things--- The new apple starter, the Dutch oven, a signature slash to the top of the bread and the quality of the bread. Will do the taste test tomorrow morning!
There has been a flurry of discussion in the past weeks on baking bread in a cast iron dutch oven. Many TFL members use this method. It produces great breads but many find it problematic to lower the risen dough into a preheated pot.
Lodge Manufacturing makes the only cast iron loaf pan made in th USA that I know of. Sante Fe and Old Mountain are made in China. If that's okay with you, that's fine, this is not an argument for or against manufacturing in China. I just wanted to post this for those of you who may have been searching for a cast iron loaf pan made in the USA. Lodge sells theirs only once a year, and I wanted to share it with you that they are currently on sale, but only until November 28.
For those of us looking for a less expensive alternative to the Le Creuset cast iron dutch oven, the folks at sellout.woot.com are offering the Cuisinart CI670-30PC 7 Qt. Enameled Cast Iron Casserole with Lid for $39.99 plus $5.00 shipping & handling. This offer is good TODAY ONLY (Sept. 6, 2010) and the dutch oven is only available in blue at the time of this post (the red sold out).
I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack. I have limited space in my kitchen so I would like to be able to store them as efficiently as possible. I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.
If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.
I remember some time ago seeing a picture of bread that had been baked inside a round dutch oven. I'm a bit short on baking supplies (One loaf pan, one pizza stone) and, quite frankly, very new to baking bread. I have two seed cultures going - one rye, one spelt, but how healthy they will be remains to be seen. In the meantime, I am itching to make some bread!
