Recipes for The Pampered Chef®’s Bread Baking Crock

Compliments of Your Pampered Chef Advanced Director
Carolyn Kraham, #372156
954-428-9773 ~ 754-423-0211

Use and Care Instructions:

Our Bread Baking Crock is made of natural clay, fired at over 2000° F. The crock produces an even heat which bakes breads to golden brown perfection. The crock is left unglazed which allows for moisture absorption. This produces breads that rise higher and have a very light texture. Expect dramatic results when baking in the Bread Baking Crock.

To use:

  1. Before using, grease the inside of the crock well with solid shortening.
  2. Fill the crock ½ to 2/3 full. (This amount will vary depending on the rising action of the dough in different recipes.)

3. Bake according to recipe directions. When done, usually the bread will:

▪ be a golden brown color

▪ pull away from the sides of the crock

▪ test done with a cake tester

To Clean:

  1. Soak crock in warm water and then scrape off excess food with a nylon brush. Do not use soap, as it may leave a bad tasting residue that will be difficult to remove.
  2. Avoid thermal shock, (i.e. moving quickly from cold to hot, or hot to cold) and exposure to direct flame.
  3. Use packaged mixes, frozen or refrigerated bread dough, your own favorite recipe, or one of these recipes for sensational results.

--RECIPES--

Crocked Dill Bread

2 pkg. Active dry yeast

½ cup warm water

1 cup small curd cottage cheese

2 eggs, beaten

2 teaspoons dillweed

1 teaspoon salt

2 tablespoons sugar

6 tablespoons softened butter

4 to 4-1/2 cups all-purpose flour

Dissolve yeast in warm water. Heat cottage cheese to lukewarm. Combine with all other ingredients except flour in a large bowl. Add flour to form a soft dough. Beat well. Cover and allow to rise in a warm place for 1 hour or until doubled in size. Punch down and then fill two well greased Bread Crocks about two-thirds full. Cover and let rise again until the dough is almost to the top of the crock. Bake at 375° F. for about 40-50 minutes or until a cake tester comes out clean and top of loaf is golden brown. Remove bread from crocks and allow to cool completely on wire racks. Yield: 2 loaves.

Nancy’s Apple Bread

¼ lb. Butter

1 cup sugar

1 teaspoon baking soda

1 tablespoon sour milk

2 eggs, slightly beaten

½ teaspoon salt

2 cups flour

1 teaspoon vanilla

2 cups peeled, coarsely chopped apples

Crumb topping

1 teaspoon cinnamon

2 tablespoons sugar

2 tablespoons flour

2 tablespoons cold butter

Cream butter and sugar together. In a separate bowl, dissolve baking soda in sour milk and add eggs. Combine butter mixture with egg mixture. Add salt, flour, and vanilla. Gently stir in apples. Mix topping ingredients, cutting in butter to get a coarse crumb mixture. Pour batter into 2 greased Bread Crocks. Add topping and bake as follows: 325° F. for 60-70 minutes.

Cheesy Cornbread

4 tablespoons butter, melted, divided

1-1/2 cups all-purpose baking mix

1 cup yellow cornmeal

2 tablespoons sugar

1-1/4 cups milk

2 eggs

1/3 cup (1-1/2 oz.) shredded mild cheddar cheese

Assemble ingredients prior to recipe preparation.

  1. Preheat oven to 400°F. Brush inside of Stoneware Crock with 1 tablespoon of the melted butter.
  2. In Classic Batter Bowl, combine baking mix, cornmeal and sugar. In Small Batter Bowl, whisk milk, eggs and remaining butter; add to dry ingredients. Mix just until dry ingredients are moistened. (Do not overmix.) Gently stir in cheese.
  3. Pour Batter into crock. Bake 40-45 minutes or until Cake Tester inserted in center comes out clean. Remove crock to Stackable Cooling Rack; cool 10 minutes. Remove cornbread from crock; cool slightly. Cut into slices; serve warm.

Yield 8 Servings.

Nutrients per serving: Calories 260, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 29 g, Protein 7 g, Sodium 580 mg, Fiber 1g.

Iced Cinnamon Pull-Apart

1 tablespoon butter, melted

1 egg white

¼ cup firmly packed brown sugar

1 tablespoon ground cinnamon

1 package (11.3 oz) refrigerated dinner rolls

¼ cup raisins

½ cup powdered sugar

1 tablespoon milk

Assemble ingredients prior to recipe preparation.

  1. Preheat oven to 375°F. Brush inside of Stoneware Crock with butter.
  2. In Classic Batter Bowl, whisk egg white, brown sugar and cinnamon. Separate dinner roll dough; cut each roll into quarters. Add dough pieces to egg mixture, toss to coat.
  3. Place one third of the dough pieces into crock. Sprinkle with half of the raisins. Repeat with one third of the dough pieces and remaining raisins. Layer remaining dough pieces on top.
  4. Bake 30-35 minutes or until bread is deep golden brown. Remove crock to Stackable Cooling Rack; cool 10 minutes. Remove bread from crock; cool slightly. Combine powdered sugar and milk in small bowl; drizzle over warm bread.

Yield: 8 servings

Nutrients per serving: Calories 200, Total fat 4 g, Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 37 g, Protein 5 g, Solium 25 mg, Fiber 2g

Lemon Poppy Seed Bread

Bread

2 cups flour

2 tablespoons poppy seeds

1-tablespoon baking powder

¼ teaspoon salt

13 cup butter or margarine, softened

¾ cup sugar

¾ cup milk

¼ cup lemon juice

1 egg

1 tablespoon lemon zest

Glaze

¾ cup powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

Preheat oven to 350° in a small bowl, combine flour, poppy seeds, baking powder and salt. Set aside. In Batter Bowl cream butter and sugar together. Add milk, lemon juice, egg, and lemon zest. Mix until combined. Add flour mixture and stir just until moistened. Do not over mix.

Pour into lightly greased Bread Crock. Bake 65-75 minutes or until Cake Tester comes out clean. Allow cooling 10 minutes in Bread Crock. Remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool Completely on Non Stick Cooking Rack before slicing with Serrated Bread Knife.

Apricot Walnut Bread

1 1/3 cups biscuit baking mix

½ cup rolled oats

½ cup sugar

¾ teaspoon baking powder

1/8 teaspoon salt

1/3 cup copped dried apricots

½ cup chopped walnuts

1 egg, beaten

¾ cup milk

Preheat oven to 350°. Blend dry ingredients together. Add apricots and walnuts, stir. Add egg and milk, mix well. Beat for 30 seconds. Grease Bread Crock thoroughly. Add bread dough. Bake for 50-60 minutes or until Cake Tester inserted in center comes out clean. Cool in Bread Crock for 10 minutes, then remove to Non-Stick Cooling Rack to finish cooling. Slice loaf in half lengthwise, cut half round slices from each half.

One Bowl Banana Bread

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup mashed ripe banana (about 2 med)

1/3 cup milk

¼ cup vegetable oil

1 egg

½ cup chopped nuts

Preheat oven to 350°. Spray bottom only of Stoneware Loaf Pan or Crock with Kitchen Spritzer. Combine flour, sugar, baking powder and salt in Classic 2-qt. Batter Bowl. Add remaining ingredients; stir just until dry ingredients are moistened. Pour batter into prepared pan. Bake 60 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to cooling rack. Cool in pan 10 minutes. Loosen sides of load from pan; remove from pan. Cool completely.

Yield – 1 loaf (12 servings)

Approximately 230 calories and 8 grams of fat per serving.

Variation - ingredients multiplied the x 1.5 - bake it in deep dish baker or divide for perfect amount for two bread crocks:

3 cups all-purpose flour

1-1/2 cup sugar

1 tablespoon + 1-1/2 teaspoons baking powder

3/4 teaspoon salt

1-1/2 cup mashed ripe banana (about 2 medium)

1/3 cup milk + 3 tablespoons milk

¼ cup vegetable oil + 2 tablespoons oil

1 egg + 2 tablespoons of another beaten egg

3/4 cup chopped nuts

Compliments of Your Pampered Chef, Carolyn Kraham, #372156
954-428-9773 ~