One Pot Bread


StreuselThis one pot bread is dangerous!  Why?

It dirtied one pot from mix to rise to bake and it rose and baked in about 90 minutes.  Start to finish (including a very impatient cooling period) I had this homemade bread dunked in olive oil and salt in 2 hours!

I used my versatile pampered chef rockcrok to make this bread.  Adapted from a tasty bread recipe from Food 52, (my go-to website for all things food and kitchen and just plain beautiful), this bread is a no-fuss bread.

With a nice crisp crust and a soft crumb, it stands about 2 inches high but is not dense. Also, it’s a great dipping bread, a great slopping up gravy type of bread.  This is your easy weekend bread.  Start it after lunch and have it ready to serve with dinner.

I liken it to focaccia.  Next time I would like to try pouring it out on a baking sheet and letting it rise a bit and baking it like focaccia.  Sprinkle it with some parmesan, maybe some sun-dried tomatoes!


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One Pot Bread

  • Author: streusel
  • Prep Time: 1 hours 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 60 minutes
  • Yield: 1 huge loaf of bread 1x


4 c. all-purpose unbleached flour

2 t. salt

2 t. sugar

2 1/4 t. active dry yeast

2 c. warm water

4 T. olive oil

salt for sprinkling


  1. Add the warm water, yeast and sugar into a 2.5 quart rockcrok or large pyrex bowl or clay or stone bakeware.  Let sit for 10 minutes to activate the yeast. 
  2. Add the flour and salt and mix with a wooden spoon.
  3. Cover the pot with a shower cap or plastic wrap and let sit in a warm place for an hour.
  4. Pre-heat the oven to 425 degrees fahrenheit.
  5. Using a bowl scraper, scrape around the edges of the pot and deflate the dough.
  6. Scrape the dough to one side of the pot and pour 1 T. of olive oil on the bottom of the pot.
  7. Scrape the dough to the other side of the pot and pour another T. of olive oil on the bottom of the pot.
  8. Then pour the remaining olive oil over the top of the dough and sprinkle with the salt.
  9. Place the pot in the oven and bake for 30 to 35 minutes or until golden brown on top.
  10. Remove the pot from the oven and let cool on a cooling rack for 15 to 20 minutes or until cool enough to loosen with a knife and turn the pot upside down to remove the bread.
  11. Cool the loaf on the cooling rack or cut right away and enjoy.
  • Category: bread
  • Cuisine: fresh homemade bread
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