My donabe bread turned out perfect in every way I hoped and dreamed 😛
My favorite no-knead bread recipe has been from Steamy Kitchen that I’ve been using for many years. The original recipe comes from The New York Times but Steam Kitchen’s adaption of the recipe has always worked out great for me. I decided one day to try to adapt her recipe to work for my Japanese donabe tagine pot as an experiment and it worked out perfectly.
If you’d like to try the recipe using a normal cast iron dutch oven or bread pan proceed to her website and easy to follow instructions:
If you’d like to try this recipe for a Japanese donabe pot follow the adaption below. The ingredients are the same but the method is slightly different to give you the best results with your donabe. Enjoy!
3 cups bread flour (when I’m ultra lazy normal flour works great, too)
1/4 teaspoon instant yeast
1 teaspoon normal table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water
– Mix all the ingredients together. I usually add the water in last. It’ll be quite soggy but no worries! Cover gently with a towel or plastic wrap after you’ve mixed. You’ll need to let the bread rise for 12 hours.
– After the 12 hours, add a little flour to your countertop and place the dough on the flour. You’ll want to gently shape the dough into a ball shape. I recommend using water on your hands to keep the dough from sticking than extra flour as that could change the composition of the bread if too much extra flour is added. When you’ve shaped the dough add it back into the bowl, cover again, and let it rest for another 2 hours.
– 30 minutes before the 2 hours is up preheat your oven to 450 and place your donabe pot (I used the tagine style donabe) into the oven to warm up
– When the 2 hours is up and your oven is preheated take out the donabe pot and now remove your covered dough and gently shape and place the dough blob into your donabe pot, place the lid on the donabe and place in the oven and bake for 30 minutes.
– After that time, remove the cover of the donabe and let it cook for another 10-20 min. till it looks golden in color like in the image. It won’t take quite as long to cook as a dutch oven so keep an eyeball on it. When it looks done it is done.
Click the image below to where you can purchase the Tagine style Donabe pot used in the recipe:
Enjoy this simple donabe bread recipe!