I did a search on "prizer ware" and it appears to be enameled cast iron. Am I right? If yes, it would be perfect.nancylee said:I don't have the dutch oven (my next purchase) I have a prizer ware casserole that is 10 inches across but no lid. Could I do this without a lid or put foil on top?
use aluminum foil to make a tented lid that fits around the pan. The tenting part is important—if the foil doesn’t rise well above the pan, your rolls will stick to it as they rise. You may need to join two pieces of foil. Set the foil “lid” aside and put the pan in the oven so that it, too, preheats.
jennyema said:I don't use the floured towel (too messy and it stuck) -- I let rise for second time in a greased bowl.
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Well, I LOVE the idea of letting it rise the second time in a bowl instead of a towel! Is there any downside to it? I just did what I was told, without questioning it, but I'd much rather not mess with towels.
I do like the cornmeal all over the bread, so I'd like to keep that part of the process.
Lee
nancylee said:...I didn't have the bubbly look after 18 hours either...
JMediger said:Oh yum jennyema! Did you freeze it (the cheese) before you mixed it in? Also, when did you add it and did it affect the bake time? That's a great idea!
nancylee said:I don't have the dutch oven (my next purchase) I have a prizer ware casserole that is 10 inches across but no lid. Could I do this without a lid or put foil on top?
This food blogger, No Knead Bread - A Rustic Loaf! successfully used Pyrex. Check out the link (has photos). It says, in part,Half Baked said:I would love to use my pyrex because I'd like my loaf taller. Has anyone tried this yet. Would the oven be too hot for it?
I think the problem with Pyrex is you don't know if repeatedly using it on the high heat required for this bread would weaken the material. At some point you might be using the Pyrex for something else and it might shatter on you. Given the safety problems, and that you can't tell what will happen (or when), I'd personally stay away from Pyrex.I bought new Pyrex and it seems to work quite well. Many though have warned that Pyrex could be dangerous and possibly shatter, so use at your own risk! I bought a 5 quart bowl and use a Pyrex pie plate as a lid - a $10.00 solution. As Pyrex ages, it becomes more likely to shatter due to the continuous heating and cooling, so if you go the Pyrex route, buy new.
Half Baked said:I would love to use my pyrex because I'd like my loaf taller. Has anyone tried this yet. Would the oven be too hot for it?
hi nancyleenancylee said:Second time was great! I made the bread again. First time my yeast was bad so it didn't raise. Well today it was a great loaf. I used the towel method, covered with lots of oat bran and flour. Didn't stick at all. Baked it in my vintage prizerware cast iron. so glad I tried again.........yumm