I love things that take a couple of days to cook.
I don't know why...
It takes more planning and effort but they usually taste so much better.
Plus...anything that makes me feel more organized makes me happy :)
(For instance....last summer I got rid of all of our old random beach towels and bought all matching towels for the pool. Matching just made it look and feel more unified and organized. Weird...I know.)
I made the dough for this bread the day before.
It's a basic yeast dough.
(You'll find a link to the actual recipe at the bottom of this post.)
Once it rose...I put it in the fridge over night.
The next morning I split it into 4 sections and let these rise again.
I slit the tops of each loaf.
Originally I had planned to bake the bread on the cookie sheets into round loaves but I wanted more uniform pieces and I wanted to use this baby...
A Pampered Chef 4 Loaf Stoneware Pan.
It's beautiful...isn't it?
The one problem with stoneware is that if it's not seasoned properly everything will stick.
Mine hasn't been used much (I said I like to make things that take 2 days...I don't actually make them all that often :)
The key to seasoning any type of stone (or cast iron) is fat.
I know this sounds gross and old fashioned.
Our tendency is to scrub everything super clean these days but I have been using a combination of warm water with soap and lightly cleaning pans for years.
I rubbed every nook and cranny of this pan with a stick of butter to be absolutely sure none of the yummy bread stayed in the pan.
And it worked!
This might be common knowledge for bread makers but I learned that if you put a pan of water in the bottom of the oven it creates a crust on the outside while the inside stays soft.
Now that I've made this plain...
I have millions of combos in my head.
The possibilities are endless.
Here's a link to the recipe that I used.
I changed it to be just plain white flour (the recipe calls for whole wheat) but the rest is the same.