Unglazed stoneware baking dishes, also called baking stones, have been gaining in popularity. Their mass helps them retain heat for more even baking. This also helps them give your breads a nice, crispy crust. Home bakers who like a rustic loaf, including me, are enjoying this kind of ovenware.
The Hartstone Pottery line of baking stones is a particular favorite. They are handcrafted in Zanesville, Ohio. Products include unglazed stoneware dishes for baking bread, muffins, pizza, lasagna and other foods.
The pieces are:
Stoneware Made in USA Lead and cadmium free Fired to 2200 degrees Microwave, oven and dishwasher safe Okay to cut on the surface with metal tools Okay to wash in dishwasher, won't absorb dishwashing soap
We were very happy with the Pineapple Nut Bread we made in the bread loaf dish (recipe follows). This recipe called 3 cups flour and that is about the right amount for the capacity of this generous sized pan. The nut bread batter was similar to a muffin batter in that it was leavened with baking powder. With this kind of recipe, be sure to combine the dry and wet ingredients separately. Then stir them together until just mixed.
The loaf was nicely browned, evenly baked and had a crispy crust. This dish also shines when used for a kneaded, yeast-raised loaf.
We also asked our tester to put the unglazed stoneware loaf dish through its paces. She made meatloaf in it without seasoning the dish first, just washed and baked. She was happy with her results, and the clean up.
"Just used it like I would have if it were glass or metal. No molly coddling," she said.
"After I took out what was left of the meatloaf, I put the pan in the sink and filled with soapy water for a bit of a soak. Gave it a few minutes and would have not been worried to let it soak longer. It cleaned up well."
Make bread in this baking dish one day, meatloaf the next, and back to bread the next. No odors or tastes will carry over.
On the down side, the baking stones are heavy, and you may need to review your storage space to work in the bulk of these items. On balance for our purposes, the benefits outweigh the drawbacks. We will be using and enjoying these durable baking stones for years to come.
Pineapple Nut Quick Bread
2 c. flour
2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 c. firmly packed brown sugar
1 egg, well beaten
1 c. sour cream
1 c. crushed pineapple, including juice
1/3 c. melted shortening
1/2 c. chopped pecans or walnuts
Preheat oven to 400 degrees. Mix flour, baking powder, soda, salt and sugar. In a separate bowl, mix egg, sour cream, pineapple and shortening. Add nuts. Add wet ingredients to dry and stir until just mixed.
Spoon into greased and floured 9 by 4 inch bread pan. Bake for 30-35 minutes, until lightly browned and tester comes out clean. After 10 minutes, remove from pan and cool on rack before slicing.
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