Tuesday, August 28, 2012

Clay Bread Baking

Every since my oldest came down with severe food allergies, I started reading food labels. The food labels with the most disturbing ingredients that we were eating on a daily basis was - bread!

While I thought that the bread I was purchasing was made of flour, salt, water and yeast - I was sorely mistaken. Most store bought bread is loaded with soy, preservatives and chemicals to help give it a shelf life. While I thought that baking homemade bread was such a difficult task, I quickly learned that it is one of the easiest foods to prepare for my family. Plus, nothing can beat the smell in a house after baking a fresh loaf of bread. 

I have been making bread (well the dough) in a bread machine for the past six years. I add all the ingredients, let the machine do the work, and then bake the bread dough in my household oven. This weekend I attempted to make bread a little different - in a clay baking dish.

I have heard that clay is a great way to bake homemade bread. Since I had already made our weekly bread, I made a cinnamon coffee bread from the provided recipe booklet. It was super easy, delicious and just the perfect texture. The entire loaf of bread was gone within an hour into the tummies of my happy children.

I used a Nature's Oven by Reco (The Original Clay Baker). The porous clay increased the flavor and enables the food to retain its natural nutrients and vitamins. It was easy to clean, and came with its own set of recipes. 

Disclosure: We were provided with a sample bread baker from Nature's Oven. All our thoughts and opinions are of our own.

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