"Joseph O'Brien" > wrote in message
oups.com...
> Hello! I received a Pampered Chef Bread Crock for Christmas, and I
> have only a vague idea of how to use it. I've never seen or heard of
> such a thing. A quick internet search yielded little more than a bunch
> of auctions, so I'm posting here in hopes of some advice.
>
> Basically, it's an unglazed stoneware container about 8" tall and 5"
> inside diameter. Drill a hole in the bottom and it would make a nice
> flower pot. The picture on the box suggests that the bread will rise
> well beyond the rim and bake to a perfect, billowy golden crust. Not
> sure how much use I have for a skinny, 8" tall loaf, but...
>
> My bread baking skills are limited, to say the yeast (er, I mean
> least). I usually just form the dough into a ball, score it, and let
> it bake on a pizza stone. Not pretty, but it usually works out.
>
> Before I ruin a loaf using the crock, does anyone have any experience
> with one? Any advice on how to adjust time/temp for a typical bread
> recipe? Is there any special history behind the bread crock? ("This
> traditional stoneware was used by our great-great grandmothers, who
> baked perfect artisan loaves in bread crocks that were passed down from
> generation to generation. Much like a well-seasoned cast-iron skillet,
> bread crocks are considered valuable culinary heirlooms not only for
> the generations of love and care behind them, but for the lustrous
> patina of natural oils and wild yeasts." Or something like that.)
> Any thoughts?
>
> Thanks,
> Joseph
>

Somebody already posted the link for the PC site on this item.
If you don't want to bake bread with it, I also found these suggestions
online: Use the plastic liner to display fresh or silk flowers. Can also
be used on your countertop to stylishly hold your utensils. Make baked
beans! Keep beverages cool!
~Peggy