aem said:
Charles Gifford said:
I agree that Magnalite is excellent. I find my Magnalite to be all I could
wish for. I also have an enameled steel roaster and find it lacking. I do
enjoy roasting in my enameled cast iron, but the Magnalite is much lighter
and, for roasting, it is excellent.
Me, too. I used the Magnalite sauce pans I inherited for many years.
They must have been 40 years old when finally retired. I still use the
dutch oven. -aem
The Dutch oven is wonderful for baking shepherd's bread. This one is
close to mine & is already typed!
http://www.completerecipes.com/9038.htm
3 c Hot Water
1/2 c Butter
1/2 c Sugar
2 1/2 ts Salt
2 pk Yeast
9 1/2 c Flour; Approximate
Salad oil
Instructions:
In bowl, combine hot water, butter, sugar and salt. stir until butter
melts and let cool to warm. Stir in yeast and cover and let yeast get
bubbly, about 15 minutes. Add 5 cups flour and beat with heavy duty
mixer or wooden spoon to form a thick batter. With spoon, stir in
enough remaining flour (3 1/2 cup ) to form a stiff dough.. turn out
to floured board and knead smooth and elastic about 10 minutes. Turn
dough over in a greased bowl and cover and let rise double in a warm
place. ( 1 1/2 hrs ) . Punch down and form into a smooth ball.
Cut a circle of foil to cover bottom of dutch oven. grease insides of
dutch oven and underside of lid with salad oil. Place dough in pot and
cover with lid. Let dough rise in a warm place until dough pushed up
lid about 1/2 inch.( about 1 hour but watch closely ). Bake covered
with lid, in 375 oven for 12 minutes. Remove lid and bake 30 to 35
minutes or until loaf is golden brown and sounds hollow. Remove from
oven and turn out onto rack (you may need a helper ) makes 1 very
large delicious soft white bread.