Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Zucchini Muffins!
For when life gives you a GINORMOUS zucchini! These delicious muffins are similar to a carrot cake, but instead of carrots, we use grated zucchini! The flavour is cinnamon sugar, which is always delicious, but feel free to add in other things like dried cranberries or chocolate chips! Yum!
mmmmmmmmuffins!
Zucchini Muffins
Yield: 12 muffins or 1 loaf
Preheat your oven to 350*F
2 cups of grated Zucchini
2 Eggs
1/3 cup Sour Cream
1/2 cup Butter, melted
1/2 cup Sugar
1/2 cup Brown Sugar
1 teaspoon Vanilla (optional)
1 2/3 cup Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
Cinnamon Sugar for topping (about 1/4 cup sugar mixed with 1/2 teaspoon Cinnamon)
In a large bowl stir together your wet ingredients - zucchini, eggs, sour cream, butter, sugar, brown sugar and vanilla. Stir to combine.
Add your dry ingredients - flour, baking soda, baking powder, salt and cinnamon. Stir until just combined.
In a greased and lined muffin tin, evenly scoop your batter.
Top the muffins with a sprinkle of cinnamon sugar.
Bake in a preheated 350*F oven for about 25 minutes, or until lightly golden and the toothpick comes out clean when you stab it into the centre.
Time for eating!
Pavlova!
Pavlova is the fluffiest of cakes! It’s a GIANT meringue with a marshmallowy centre that you fill with whipped cream and top with fresh fruit! It’s our favourite dessert for any bakery staff party! Named after a ballerina’s fluffy tutu this cake is as light as air!
it’s a mountain of deliciousness!
Pavlova
Yield: 1 approximately 8” round pavlova
Preheat oven to 300F, then reduce to 250*F when you place the pavlova into the oven.
Pavlova:
5 Egg Whites, room temperature
pinch Salt
1 teaspoon Vanilla extract (optional)
1 cup Sugar
1 teaspoon Vinegar
1 Tablespoon Cornstarch
Filling:
1/2 cup Whipped cream
1-2 Tablespoons Sugar
1 cup Fresh Fruit
1 Tablespoon Sugar
In the bowl of your mixer place your egg whites and the pinch of salt.
Using the whisk attachment, whip the egg whites until they start to turn white and foamy.
While the machine is running on a low speed, slowly pour in the sugar until it is fully incorporated, then increase the mixer speed to medium high speed and whip until super thick and fluffy, at least 10 minutes. The meringue should not feel grainy when you rub it between your fingers.
Add the vinegar and cornstarch to the mixer and mix on a medium speed for 20-30 seconds until combined.
Using a bowl or plate, trace an approximately 8” diameter circle onto a piece of parchment paper, then flip oven the parchment so the outline is on the bottom of the paper, and place the parchment onto your baking tray. You can use a little baking spray on the pan to stick down your parchment so it won’t slide.
Load your meringue mixture onto your drawn circle on the parchment. Then gently spread it into the circle shape. You can use the back of a spoon or a spatula to create decorative lines on the side of your pavlova, or just leave it with a rustic look.
Place pavlova into a preheated 300F oven, then as soon as the pavlova is in, REDUCE the heat to 250*F and bake for 1.25-1.5 hours. The pavlova should be crispy feeling on the outside.
Turn off the oven, but leave your pavlova in the oven to cool - about 2 hours (or just leave overnight.)
Once your pavlova has cooled, whip your cream to soft peak and sweeten to taste with sugar (1-2 Tablespoons if usually good for me), place the whipped cream on top of the pavlova.
Chop up your fresh fruits and toss with a little sugar to taste - if your fruit is sweet enough don’t worry about adding any sugar. Place fruit on top of the whipped cream.
Serve right away! So delicious!
Strawberry Cheesecake Babka!
Remember that cinnamon swirl bread you would get as a treat when you were little? Well imagine that, but a million times more delicious! You can fill your babka with all sorts of different fillings, if you want to make it with a cinnamon bun filling you can get that cinnamon swirl bread flavour, the most common flavour is chocolate, but today we are making STRAWBERRY CHEESECAKE! For that we are filling a rich brioche dough with a cheesecake layer, as well as strawberry jam.
So fluffy and buttery!
Strawberry Cheesecake Babka
Yield: 1 loaf (8”x4” loaf pan or an 8” round cake pan)
Once dough is on it’s final proof in the loaf pan, Preheat the oven to 350*F
Brioche Dough:
2 1/4 cup Flour
2 teaspoons Yeast
3 Tablespoons Sugar
1 teaspoon Salt
3 Eggs, room temperature
1/3 cup Milk, warm
2/3 cup Butter, soft
Cheesecake Filling:
1/2 cup Cream Cheese (4 oz.), soft
pinch Salt
2 Tablespoons Sugar
1 Tablespoon Sour cream
1/4-1/2 cup Strawberry jam (or whatever flavour you like!)
Glaze (optional):
1 Tablespoon Apricot Jam
2 teaspoons Water
In the bowl of your mixer stir together the brioche dry ingredients - flour, yeast, salt and sugar
Add the eggs and milk to your dry ingredients, then mix with a dough hook for about 6 minutes, or until the dough no longer sticks to the sides of the bowl, and is in a ball around the hook.
Now with the mixer running, slowly add the soft butter about 1 tablespoon at a time. toss in one small piece of butter, then let it knead into the dough before adding another piece. This will take about 10 minutes to do, to get the butter incorporated, ending with a sticky soft dough.
Plop the dough into a greased bowl and let it proof at room temperature for 1-2 hours or until doubled.
While the dough is proofing, stir together all your cheesecake filling ingredients except for the jam. Then set to the side at room temperature.
Once dough has relaxed pop it onto a floured counter and roll into a large rectangle about 10”x15”
Smear your cheesecake filling on top of the rectangle leaving about 1” of dough without filling on the top edge.
Next smear on your strawberry jam on top of the cheesecake layer.
Now roll your dough up like a cinnamon bun. Once you have rolled up the entire dough, pinch together the top edge.
Using a large sharp knife slice the log right down the middle so you end up with two long wormies of dough.
Now grab one log and lift it over the other log and then continue until you have a “rope” sort of braid looking log of dough. Try to keep the cut side of each log facing the top so we can see all the exposed layers from the top. Pinch together the ends.
Now place your dough into a greased loaf or cake pan. This is a little messy, but just do your best to get it all in there!
Cover with saran wrap and let your dough proof at room temperature for 1-2 hours or until doubled.
Preheat your oven to 350*F
Once you bread is proofed, remove the saran wrap and pop into the oven for 40-60 minutes, or until golden brown and a toothpick comes out clean when stabbed into it.
When your loaf comes out of the oven you can paint the top with a little bit of apricot jam thinned out with warm water. This isn’t necessary, but add a little shine!
Now enjoy!
Date Bars, some call them "Matrimonial Slice" but you know commitment issues...we're just DATING!
Sometimes I am a 100 year old women, why? BECAUSE I LOVE DATE BARS! They are buttery, soft, crunchy, cinnamon-y, and sweet! Plus, they are made of dried fruit and oats, so as far as I’m concerned they are a breakfast food. If you aren’t into the dates, you can also replace the date filling with the apple pie filling we made for our turnovers a few days ago, just double the apple filling recipe so you use 2 apples!
Date Bars for when your not allowed to go on dates to bars.
Date Bars
Yield: one 8”x8” pan or something of a similar size
Preheat your oven to 350*F
Date Filling:
2 1/2 cups roughly chopping Dried Dates (about one pound)
1 cup Water
1 Tablespoon Lemon Juice
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 Tablespoon Butter
1 Tablespoon Grand Marnier (optional)
Streusel:
3/4 cup Butter, soft
1 cup Brown Sugar
1 1/4 cup Flour
1 1/4 cup Oats
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
In a small pot over medium heat cook your dates, water, lemon juice, baking soda, salt and butter until it thickens and forms a puree type mixture. Remove from heat. (If your don’t want any larger date chunks you can puree this mixture in a food processor, but I like the texture so I just leave it as is!)
Add the Grand Marnier if using, then set to the side.
In a large bowl combine all the Streusel ingredients and rub them together with your hands until they are combined.
In a greased and lined 8”x8” pan pour about 2/3 of your streusel mixture and press into the bottom of the pan to form a crust.
Pour all of your date filling on top of the base crust and smooth it out evenly making sure to cover the entire base.
Now take the last 1/3 of streusel and crumble it on top of the date layer.
Bake in a preheated 350*F oven for about 25-35 minutes or until just starting to turn golden brown on the edges.
Let cool, then slice and eat! Or add to your tray of dainties if you are having a fancy team party like I wish I was having right now!
Semifreddo - like ice cream without needing an ice cream maker!
I have a tiny freezer, like literally the freezer on top of my not very large fridge, not ideal for freezing an ice cream maker, but PERFECT for freezing a semifreddo! A semifreddo is a frozen dessert that is made with whipped up cream and eggs to incorporate the air instead of churning it in an ice cream maker. It’s just as delicious as ice cream and saves you from needing a whole machine, which is a win win in my books! You can flavour your semifreddo with whatever you have on hand, or just leave it plain. I used banana, chocolate and frangelico liqueur but you can use anything! Smashed up berries, any type of liqueur, any type of chocolate, even a little cocoa powder would be good!
Just a scoop of semifreddo!
Semifreddo
Yield: 1 loaf pan (8”x3”) or whatever you got! You can even put it into a larger tupperware container with a lid
You will need a freezer for this one, but no oven required!
3 Eggs
1/3 cup Sugar
1/4 teaspoon Salt
1 1/2 cups whipping cream
Flavouring: I used 1 Tablespoon of Frangelico (hazelnut) liqueur, one banana, smashed up, and 1/4 cup dark chocolate, melted. Whatever flavour you decide, you will need about 1/4 cup of that, for example, if you want strawberry, smash up 1/4 cup of strawberries (fresh or frozen will work)
Whip up your cream until they form soft peaks, you want the cream to be a bit floppy still. Place in the fridge while you work on the eggs.
Over a pot of lightly simmering water place a bowl with your eggs, sugar, salt and any liqueur if you are adding liqueur. The bowl should not be touching the water, we are just trying to steam the bottom of the bowl.
Now using a whisk, constantly whisk the egg mixture until it becomes light, fluffy and when you rub it between your fingers you don’t feel any grains of sugar. This is cooking our eggs and melting the sugar in so that it’s safe for everyone to eat.
Remove your egg mixture from the hot water.
Next we will take about 1/3 of our whipped cream and gently fold it into the egg mixture. Once it’s almost fully mixed in, add another 1/3 of cream and continue folding, and then add the final 1/3 of cream until all of it has been combined.
If you are doing a single flavour for your semifreddo fold that into your batter now. I did two flavours, so I divided my batter in half, in one bowl I gently folded in 1 smashed banana, and in the other bowl I folded in 1/4 cup melted dark chocolate.
Now grab your loaf pan and line it completely with saran wrap, making sure there are some bits hanging over the sides so you can pull it out after it’s frozen.
Next pour your batter into the lined loaf tin, I alternated layers of banana and chocolate, then swirled them together by running a butterknife throughout it, but you can spoon them in, or layer them with fresh berries or cookies in the middle, this dessert is something that you can slice and plate, so imagine what your slice would look like when you layer it.
Then you pop your semifreddo into the freezer overnight or longer!
Once your semifreddo is nice and hardened you can pop it out of the pan by tugging on the saran wrap that was hanging over, then flip it onto a cutting board and slice. Beautiful! You can also just spoon it into your mouth, no slicing required! Yummmmmmm!
Angel Food Cake! Popular with Angels AND Devils!
Angel food cake, what a name! I just imagine the Philadelphia Cream Cheese Angel snacking on it while taking a break from her cream cheese bagels. It’s a cake as light , fluffy and white as a cloud! This baby is made without any fat, which means it can be a bit tricky, but I have faith in you! First you make a meringue, then carefully fold in flour and sugar, then once baked you flip it upside down so it doesn’t collapse on itself while it cools! Fun!
Angel Food Cake!
Angel Food Cake
Yield: 1 x 10” Angel Food Cake Tube Pan (ideally with a removable bottom, but use what you got!)
Preheat your oven to 350*F
1 1/2 cups of Egg Whites, room temperature (I had a carton of pasteurized egg whites to use up, but you can also use fresh egg whites, which would be about 12 egg whites)
1 cup Sugar
1/4 teaspoon Salt
1 teaspoon lemon juice (or vinegar) or if you have it 1/2 teaspoon Cream of Tartar
3/4 cup plus 2 Tablespoons All Purpose Flour
2 Tablespoons Cornstarch
1 1/4 cup Icing Sugar
1 teaspoon Lemon Extract (you can use any flavour here, traditionally it’s almond extract, but vanilla or orange are yummy too!)
Using a sieve, sift together your flour, cornstarch and icing sugar 3 times! Yes, seems excessive but we want those dry ingredients to be light and fluffy! Then set this to the side.
In the bowl of a mixer place your egg whites (make sure the bowl and whisk attachment are super clean and there isn’t any oily residue or else your whites aren’t going to whip). Whip the egg whites with the whisk attachment on medium high speed until they are white, fluffy and starting to look thick.
Now add your lemon juice (or cream of tartar) and salt, and while the machine is whisking on a medium speed very slowly add your 1 cup of regular sugar, don’t dump it in all at once or else it will deflate your egg whites. Basically you want to add a spoonful or two and then once you can’t see it on top of the whites, add another few spoonfuls until it’s all gone.
Once all the sugar is in the whites turn it up to high speed and whisk until you get stiff peaks. You should be able to hold the bowl upside down and the mixture won’t fall out. This is a meringue! Meringue is one of my favourite words.
Remove the bowl from the mixer and add your lemon (or other flavour) extract, and now we are going to add in the flour/icing sugar mixture to the whites by carefully folding it in, in 3-4 additions.
Dump about 1/3 of your flour mixture on top of the meringue and using a rubber spatula,scoop the meringue from the base of the bowl on top of the flour mixture, then continue doing this until it is mostly mixed in, some flour bits will still be showing. Then continue this with the rest of the flour mixture until it has all been incorporated.
At this point your mixture should still be thick and fluffy looking.
Now scoop the batter into your angel food cake tube pan. DO NOT GREASE YOUR PAN! We want a nice, dry, greaseless pan because the batter is going to cling to the sides while it bakes making it nice and light!
Using a butter knife run it through the batter in the pan a few times to knock out any large air bubbles.
Pop your cake into the oven for about 40 minutes or until golden brown and dry looking on top. It should spring back if you touch it with your fingers.
Right when it comes out of the oven FLIP it upside down to cool! Most angel food cake pans have little feet, or a hole in the middle so you can rest it on something and not touch the top edge of the cake.
Once it is cooled, run a knife around the edges, then using the removable bottom from your pan your should be able to push it out and your lovely angel food cake is all ready to be eaten!
I love to eat my angel food cake with whipped cream and berries, but honestly it’s delicious just on it’s own, or if your feeling wild, take a slice, butter both sides, and fry it! Yes, it’s SO good!
Focaccia! *Imagine an Italian Nona saying that*
I have about 20 Italian vacations planned in my Pinterest. Unfortunately I never have time to go to Italy…and now that I have time, I am not supposed to leave my house…how rude! So to fake my dream vacation we are making focaccia and watching movies in Italy in hopes that if I drink enough vino I might almost think I am there…almost! This crispy bread takes a few hours to make but you don’t need to do that much work, basically just move it from one bowl to another every few hours, nothing too crazy! I mean we have time on our hands now, but we don’t want to be labouring away for 6 hours, I have netflix shows to watch!
Focaccia Bread!
Focaccia Bread
Yield: 1 skillet sized pan, or a 9” cake pan, or whatever you’ve got!
Once you get to the final rise you will need to Preheat your oven to 450*F
1 cup Warm Water (needs to be warm to awaken our yeast)
1 teaspoon honey, sugar, or maple syrup
1 teaspoon yeast, I used instant yeast, but use what you got, we’re in quarantine!
2 Tablespoons Olive Oil
1 1/2 teaspoons salt
1 teaspoon dried herbs (optional)
2 1/2 cups Flour
Topping:
2 Tablespoons Olive Oil
1/2 teaspoon Coarse Salt (if not just a sprinkle of regular salt should do the trick!)
Toppings such as: parmesan cheese, chopped garlic, sundried tomatoes, pepperoni, herbs, sliced onion, olives, pesto, really anything you want!
In the bowl of your mixer pour your warm water and honey, stir to combine.
Sprinkle your yeast on top of the warm water, then let it sit at room temperature for about 10 minutes or until foamy.
Now add your olive oil, salt, dried herbs and flour and combine using the dough hook on the mixer.
Using the mixer with dough hook continue to mix the dough for 10-15 minutes, or until the dough pulls away from the sides of the bowl and sticks together around the hook in a ball. If you need to, you can finish kneading this by hand, but I didn’t because it came together in the bowl.
Place the dough ball into a greased bowl and cover it with a lid, saran wrap, or a tea towel and let sit at room temperature until doubled in size, mine took 1.5 hours.
Now grease your pan (I used a cast iron skillet) using about 1-2 Tablespoons of olive oil, this is going to seem like a lot, but the olive oil is there to kind of fry the edges of your bread and make them crispy in the oven!
Place your dough ball into the greased pan and using your fingers spread it out to fill the pan.
Now cover your pan with a tea towel and let sit at room temperature for about 1 hour, until the dough rises up about 1/2"-1” (doubled). If you don’t want to eat this today, you can also pop your focaccia into the fridge instead of letting it rise and bake it off tomorrow or later in the day, just make sure you let it sit at room temperature until it’s risen after taking it out of the fridge.
Preheat your oven to 450*F while the dough is resting in it’s pan.
Using your fingers dimple the dough ALL over so it has lots of imprints, then drizzle it with olive oil, a sprinkle of salt, and any of the toppings you want. This isn’t a pizza, so you want to be able to see some of the dough peeking through, but a nice smattering of garlic or sundried tomatoes or olives is delicious! You can also bake this just with the olive oil and salt.
Pop the pan into your hot oven and bake for 18-20 minutes, or until golden brown!
Now pour yourself some vino, turn on “Under the Tuscan Sun” and eat your focaccia while pretending your on vacation. Heaven!
Cinnamon Streusel Banana Bread because we all have ugly bananas in our freezer!
I love bananas! Not just as a fruit, but I think they are SO cute! I literally have a banana change purse, banana leaf wallpaper and my phone screen is bananas, they are happy, yellow and adorable! One might say I’m BANANAS for bananas! Anyways, last week was pi day, which meant making mucho banana cream pies but now I am left with lots of bananas that didn’t get used up, so what better use than banana bread! If you don’t have a pile of blackening bananas on your counter like me, you probably have a few in the freezer, where all bananas go to die, so lets use them up!
Cinnamon Streusel Banana Bread - a gift from the baking gods!
Cinnamon Streusel Banana Bread
Yield: 1 loaf pan 9”x4” or whatever pan you want to use!
Preheat your oven to 350*F
4 Bananas (or 3 if they are big boys!) - ideally blackening ones or ones from the freezer as they are full of flavour!
3/4 cup Sugar
1/2 cup Brown Sugar
1/2 cup Vegetable Oil - I used canola but anything light on flavour should be good
2 Eggs
1/2 cup Buttermilk (or sour cream or yogurt or 1/2 cup milk plus 1/2 teaspoon vinegar)
1 teaspoon Vanilla Extract (optional)
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
2 cups Flour
Streusel Topping:
1/4 cup Butter, softened
1 cup Brown Sugar
1 Tablespoon Cinnamon
1/4 cup Oats
in a large bowl smash your bananas until they are liquidy, I use a fork, but you can also use a potato masher if that’s easier for ya!
To the bananas add both the regular and brown sugar, you can also add the cinnamon, salt, and baking soda at this point. Stir to combine.
Now pour in your liquid ingredients, buttermilk, oil, eggs and vanilla. Stir to combine.
Now add all your flour and stir together. Don’t overmix the batter here, it’s ok if there are a few lumpy bits.
In a separate bowl place all the ingredients for your streusel topping - butter, brown sugar, cinnamon, and oats.
Using your hands smoosh together the streusel ingredients until the butter has been incorporated into the sugar.
In a greased and lined loaf pan place about 1/3 of the batter and spread to cover the base of the pan, now grab a handful of the streusel topping and spread it over top, then repeat this two more times until you use up all the batter and streusel topping, making sure to have a nice layer of streusel topping to place on top of the loaf.
Bake in a preheated 350F oven for about 45-60 minutes, or until a toothpick stabbed into it comes out clean. If your banana bread seems to be browning too quickly, turn the heat down to 325*F. If you don’t use a loaf pan be sure to adjust your baking time, the thinner your batter is, the less time it’s going to take.
Let cool then you are ready to slice and eat! Yay!!!!
Jalapeno Popper Scones...They're popping with FLAVOUR!
I never ate a jalapeño popper until about a year ago…I know what a missed opportunity! A jalapeño filled with cream cheese and then deep fried, yes please! These scones are a flaky bun filled with all that delicious jalapeño popper flavour!
Jalapeno Popper Scones
Jalapeno Popper Scones
Yield: 6 scones
Preheat that oven to 350*F
1.5 cups Flour
1 Tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 1/4 teaspoon Baking Powder
pinch of Pepper
1/2 cup cold butter, cut into cubes
1-2 Tablespoons chopped pickled jalapeños (or fresh) - these are spicy, so be careful if you don’t like the heat
1/2 cup grated Cheddar Cheese
2 ounces cream cheese, cut into little cubes (you can dust these with a touch of flour if they stick together)
2 Tablespoons chopped Ham or Bacon
1/2 cup Buttermilk (or 1/2 cup regular milk plus 1/2 teaspoon vinegar)
1 egg
In a large bowl combine all your dry ingredients, flour, sugar, salt, baking powder, baking soda and pepper. Toss to combine.
Dump all the cold butter into your flour mix and blend it into your flour by pinching and rubbing the butter. You want there to be some larger chunks of butter, and the rest of the flour mixture to look a bit like sand.
Add all your flavourings in, your cream cheese, jalapeños, ham, and MOST of the cheddar cheese, you want to save a small handful of cheese for sprinkling on top of your scones. Toss these to combine with the flour mix.
Pour your buttermilk and egg into the flour mix and stir to combine. You don’t want to mix this dough too much, it’s perfect when your liquid is mixed in, but there are still a few floury looking bits.
Dump the dough out onto a floured surface and press into a circle shape about 1” thick. Then using a knife cut it into 6 triangles, like you are cutting a pie.
Place the scones onto a parchment lined baking tray then brush the tops with buttermilk and sprinkle them with your remaining cheese.
Bake in a 350*F oven for about 20-25 minutes, or until golden brown and delicious!
Eat while warm or dunk into something yummy like chili!
No Knead Bread you really NEED in your life!
Ever wanted to make bread but you are intimidated? Maybe you have tried making bread and it was a disaster… I have been there and I literally went to school to learn how. Bread can be tricky, but it can also be super simple! This no-knead bread recipe is perfect for when you are social distancing and need something to a)occupy your life and b)eat with your dinner…but tomorrow’s dinner because it takes about 20 hours of resting before you can bake it.
Golden Brown and Delicious!
Cracked Black Pepper and Parmesan No-Knead Bread
Yield: 1 loaf
All-purpose Flour 3 cups
Instant or Active Dry Yeast 2 teaspoons
Salt 2 teaspoons
Black Pepper 1/2 teaspoon
Parmesan, grated 2 Tablespoons
Warm water 1.5 cups
Olive Oil 1 Tablespoon
Mix together the flour, yeast, salt, black pepper and parmesan until combined in a large bowl. The yeast is going to GROW so you want there to be lots of room for your dough to expand overnight.
Stir in water and olive oil until it forms a sticky ball, you can just use your arm and a spatula for this, you don’t need a mixer…it’s like magic!
Put a lid on your bowl, or saran wrap it and let it sit for about 20 hours.
Pre-heat oven to 450*F and place a large cast iron pot with a lid inside while it is preheating so it gets nice and hot. I have an enamelled cast iron dutch oven which works great, but something that holds heat and has a lid is what your looking for. You are basically making a bread oven inside of your regular oven.
Once the oven is hot, you can plop your dough out onto a floured surface and roughly roll it into a ball.
Next pull your pot out of the oven, you can give it a little spray of non-stick cooking oil aka PAM, and plop your bread ball into it. Then place the lid on top and put it back into the oven.
Bake with the lid on for 30 minutes, then remove the lid and bake for another 15 minutes or until golden brown!
I like to take my bread out of the pot to cool on a wire rack so it doesn’t get steamy on the bottom, but voila! Fresh baked bread, easy peasy!