Best 3 One Pot Bread Jacque Pepin Recipes
**Indulge in the Rustic Charm of One-Pot Bread: A Culinary Journey Through Time and Taste**
Bread, a culinary cornerstone enjoyed across cultures and centuries, finds its essence captured in the simplicity of one-pot recipes. These recipes, championed by renowned chef Jacques Pepin, transport you to a realm where rustic charm meets modern convenience. With minimal ingredients and a single pot, you'll embark on a delectable expedition, crafting loaves that are both visually stunning and bursting with flavor. From the classic French Boule to the hearty Dutch Oven Bread, each recipe offers a unique taste adventure. Discover the secrets of creating a crisp crust, a tender crumb, and an aroma that fills your kitchen with warmth and nostalgia. Whether you're a seasoned baker or a novice in the culinary arts, these one-pot bread recipes promise a rewarding and unforgettable experience.
ONE POT BREAD - JACQUE PEPIN RECIPE - (3.7/5)
Provided by dlroos
Number Of Ingredients 4
Steps:
- •In oven safe med/large saucepan (non-stick preferred) combine water, flour, salt & yeast and thoroughly mix by hand with spoon. •Let sit covered with saucepan lid for 1.5 hours •After sitting, mix again, cover and put in refrigerator overnight (10-12 hours). •After removing from refrigerator, put straight into a 450 degree oven for 40 minutes. •Remove from oven and let cool in saucepan for several minutes before removing. •Enjoy!
JACQUES PEPIN'S ARTISIAN BREAD IN A PAN RECIPE - (3.8/5)
Provided by bjnelson55
Number Of Ingredients 4
Steps:
- Stir it up until it is thoroughly mixed, then let it sit, uncovered, at room temperature for about an hour and a half. When you check back, the dough should have puffed up a little bit. Knock it down by mixing it up again for a moment, you don't have to do too much. Then cover it and put it in the refrigerator overnight (10-12 hours). The next day, preheat your oven to 450 degrees. When it is at temperature, take the dough out of the fridge and take the cover off (it should have risen again overnight), and put it straight into the oven. Then walk away for about 40 minutes. After 40 minutes, take the pot out of the oven. You will see that you have a perfect crust poking out from the pot. Let it sit and cook for a few minutes before turning it out on a cutting board.
JACQUES PEPIN'S FLATBREAD
"The recipe is from Jacques Pepin's TV series, "More Fast Food My Way". It was developed after Pepin visited a Tibetan restaurant and wanted to re-create a pan-cooked flatbread. The advantage of the bread is that it cooks FAST. From start to finish no more than 20 minutes. The bread adapts well to flavor additions such as herbs or mushrooms, rosemary, etc."
Provided by emmalee1942
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
- Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
- Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
- Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
- After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
- It tastes best if eaten while warm.
Tips:
- Use the right flour: Jacques Pépin recommends using a bread flour with a high protein content, such as King Arthur Flour's Bread Flour or Gold Medal All-Purpose Flour.
- Make sure your water is warm: The water should be between 105°F and 115°F. If the water is too hot, it will kill the yeast and prevent the bread from rising. If the water is too cold, the yeast will not be activated and the bread will not rise properly.
- Knead the dough properly: Kneading the dough develops the gluten in the flour, which gives the bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough should rise in a warm place, such as a sunny windowsill or a warm oven, until it has doubled in size. This will take about 1 hour.
- Bake the bread at a high temperature: Bake the bread at a high temperature, such as 450°F, for the first 10 minutes. This will give the bread a crispy crust. Then, reduce the temperature to 375°F and continue baking for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Conclusion:
Jacques Pépin's one-pot bread recipe is a great way to make a delicious and crusty loaf of bread at home. The recipe is simple to follow and only requires a few ingredients. With a little practice, you can make this bread perfectly every time.
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