Good Morning all. Working on stoneware and porcelain tumblers today. Preparing to fire the kiln next week with bread pots, casseroles and tumblers.. More pictures then..

Wonderful Artisan Beer Bread baked in my bread pot. Decided to keep this pot in the kitchen. New ones on the way.

         Ron’s No Knead Artisan Beer Bread   Ready In: 4 hours

Servings: 10 (½ slice servings.)

"This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker."

Ingredients:

1 teaspoon active dry yeast

3 1/2 cups unbleached white or wheat or combo

1 teaspoon fine salt (1 teaspoon sugar optional)

extra all-purpose flour for dusting

2 tablespoons wheat glutton

1 teaspoon caraway seeds

Sesame seeds for topping

1/4 cup warm water (100 degrees F or 38 degrees C)

1 (12 fluid ounce) can or bottle beer (warm)

Directions:

1.         Place all dry ingredients in a bowl and mix, add warm beer and water

2.         Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the             sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.

3.         Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface.             Generously flour the top of the dough knead gently for a few minutes and form into a loaf shape.

4.         Transfer to a flour dusted bowl. Cover loosely with a towel and let rise for 30-40 minutes.

5.         While dough is rising preheat the oven to 450 degrees F.

6.         Remove hot pot with gloves, place on a mat or towel and place dough is the hot pot

7.         Slash the  top of the loaf with a sharp knife or razor. Sprinkle with sesame seeds and cover.

8.         Bake for 35 minutes, remove cover and bake for another 15 or 20 minutes until golden brown..             Transfer to a cooling rack. Let cool completely before slicing and serving.

 

Bread pots from the last load are gone. I have 9 more drying and awaiting a firing. This batch is slightly larger but will still be left unglazed on the outside and glazed on the inside of the bowl only making it useful for baking casseroles as well as bread.