Best 3 One Pot Bread Jacque Pepin Recipes

One pot bread, also known as Dutch oven bread, is a simple yet delicious bread that can be easily made at home. The beauty of this bread lies in its versatility, as it can be enjoyed on its own, as a side dish, or as a vessel for dips and spreads. Additionally, this bread is perfect for camping trips or outdoor gatherings due to its convenience and portability. In this article, we will explore the culinary artistry of renowned chef Jacques Pepin as he shares his time-honored recipe for one pot bread. With his expert guidance, we will embark on a culinary journey, unraveling the secrets to creating a loaf that is both flavorful and visually appealing. So, gather your ingredients, prepare your Dutch oven, and let's delve into the world of one pot bread, guided by the culinary genius of Jacques Pepin.

Let's cook with our recipes!

ONE POT BREAD - JACQUE PEPIN RECIPE - (3.7/5)

One Pot Bread - Jacque Pepin Recipe - (3.7/5) image

Provided by dlroos

Number Of Ingredients 4

Ingredients

2 1/2 cups water
4 cups unbleached flour
1 tsp. salt
1 tsp. yeast

Steps:

•In oven safe med/large saucepan (non-stick preferred) combine water, flour, salt & yeast and thoroughly mix by hand with spoon. •Let sit covered with saucepan lid for 1.5 hours •After sitting, mix again, cover and put in refrigerator overnight (10-12 hours). •After removing from refrigerator, put straight into a 450 degree oven for 40 minutes. •Remove from oven and let cool in saucepan for several minutes before removing. •Enjoy!

JACQUES PEPIN'S FLATBREAD

Jacques Pepin's Flatbread image

"The recipe is from Jacques Pepin's TV series, "More Fast Food My Way". It was developed after Pepin visited a Tibetan restaurant and wanted to re-create a pan-cooked flatbread. The advantage of the bread is that it cooks FAST. From start to finish no more than 20 minutes. The bread adapts well to flavor additions such as herbs or mushrooms, rosemary, etc."

Provided by emmalee1942

Categories Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups flour
1 cup water
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons water

Steps:

Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
It tastes best if eaten while warm.

JACQUES PEPIN'S ARTISIAN BREAD IN A PAN RECIPE - (3.8/5)

Jacques Pepin's Artisian Bread in a Pan Recipe - (3.8/5) image

Provided by bjnelson55

Number Of Ingredients 4

Ingredients

1-1/2 cups of room temperature water
1 teaspoon of yeast (or a bit more)
1 teaspoon of salt (or a bit more)
4 cups of flour

Steps:

Stir it up until it is thoroughly mixed, then let it sit, uncovered, at room temperature for about an hour and a half. When you check back, the dough should have puffed up a little bit. Knock it down by mixing it up again for a moment, you don't have to do too much. Then cover it and put it in the refrigerator overnight (10-12 hours). The next day, preheat your oven to 450 degrees. When it is at temperature, take the dough out of the fridge and take the cover off (it should have risen again overnight), and put it straight into the oven. Then walk away for about 40 minutes. After 40 minutes, take the pot out of the oven. You will see that you have a perfect crust poking out from the pot. Let it sit and cook for a few minutes before turning it out on a cutting board.

Tips:

Prep your ingredients: Before you start baking, ensure your ingredients are measured and prepped. This will help streamline the process and prevent delays.
Use the right flour: The type of flour you use significantly impacts the final result. For this recipe, all-purpose flour works best.
Activate the yeast: Activating the yeast is crucial for a successful rise. Ensure the water is at the correct temperature (105-115°F) and that you let the yeast sit for the recommended time.
Knead the dough properly: Kneading the dough helps develop gluten, which gives the bread its texture and elasticity. Knead the dough for at least 5 minutes, or until smooth and elastic.
Let the dough rise: Rising allows the yeast to work its magic and produce gases that give the bread its airy texture. Make sure you let the dough rise in a warm place, covered with plastic wrap or a damp cloth.
Bake at the right temperature: The baking temperature is crucial for achieving the perfect crust and crumb. Bake the bread at the recommended temperature (375°F) for the specified time.
Cool the bread before slicing: After baking, let the bread cool for at least 10 minutes before slicing. This helps the bread set and prevents it from crumbling.

Conclusion:

With minimal ingredients, simple steps, and a touch of patience, you can create a delicious and satisfying loaf of bread using Jacques Pepin's one-pot method. It's a versatile recipe that allows for variations in flavor and texture, making it a perfect starting point for beginner and experienced bakers alike. Enjoy the fresh, crusty bread straight from your kitchen, and don't forget to share the joy of homemade bread with your loved ones!