Emile henry bread loaf baker recipes

I have to admit when Emile Henry asked if I wanted to try this new covered loaf pan, I was a bit skeptical about the claims they were making. It’s a gorgeous loaf pan, but would it really bake a bread

Think outside the bread box with this grown up Spelt and Honey Sesame Sandwich Loaf with sesame seeds and cranberries.

EMILE HENRY BAGUETTE BAKER Background For the past eight years I have been making bread at home, using a no-knead method, baking in vessels such as a clay baker, or on a stone or pan, always covered except for a few minutes at the end for browning. For about the past two years I've concentrated on sourdough baguettes: starter, flour, water, salt, a little instant dry yeast, ascorbic acid and diastatic malt powder. I typically use a mixture of unbleached bread flour from Arva Mills and atta…

We add Raisin Walnut Bread 3 cups lukewarm water 1 tablespoon instant or active dry yeast 1 tablespoon kosher salt 1 cup whole wheat flour 5 1/2 cups all-purpose flour (if you use King Arthur or other high protein flours, you may need to add up to a 1/4 cup more water) 1 cup raisins […]

There’s a very quick learning curve when baking with the Emile Henry Bread Loaf Baker. Recently I received an email asking me for some instructions on getting the best results. Here are some of my tips for using and Emile Henry Bread Loaf Baker.

Preheat oven to 350F. Line only the bottom of the Emile Henry Loaf Pan with parchment or wax paper and spray with non-stick cooking spray. Place bottom of loaf pan in oven to preheat while mixing up the bread. In a small saucepan, warm milk just slightly and set aside. In a small bowl, combine sorghum, brown rice, and tapioca flour. Whisk together to remove any clumps. Set aside. Using the stainless steel Ankarsrum bowl fixed with the dough roller and scraper, combine first five ingredients…

There’s a very quick learning curve when baking with the Emile Henry Baking cloche. I’ve found a few tricks to getting the best results. Here are some of my Tips for Using an Emile Henry Baking Cloche.

Pain de Mie is a classic French bread known for its perfect square shape and soft, tender crumb. This Pullman loaf is ideal for sandwiches, toast, and French toast. The unique shape is achieved by baking the bread in a loaf pan with a lid, which compresses the dough and creates a dense, evenly textured loaf.

This has become my favorite loaf to make. It’s so big, and tall, and luscious. It’s the perfect loaf for anyone with an Emile Henry Italian loaf baker. Give it a try with the recipe below and let m…

Delicious, heavy bread recipe. Would pair deliciously with olive oil and parmesan cheese. Recipe from Emile Henry