Emile Henry & Ankarsrum Giveaway Series-Part 1: Bread Cloche


*The contest portion of this post is now over but please enjoy the recipe!*

I am so excited to be hosting this product giveaway with Emile Henry. Emile Henry is a French company that has been around since 1850. Their products are unlike anything else I’ve ever used. The first piece I ever received was the Bread Cloche and from the moment I first used it, I haven’t used a traditional loaf pan since.

This giveaway will feature the Ankarsrum Assistant Original and 5 of my favorite Emile Henry pieces. It will consist of four separate posts, each post focusing on an individual piece. To enter, fill out the form at the bottom of the post. You may also enter to win on Instagram and Facebook. Contest will be open until 8:00pm on Monday, November 30. A winner for each Emile Henry piece and the Ankarsrum (color of the winner’s choosing) will be announced on Tuesday December 1.

Good luck everyone and here we go with Part 1: The Bread Cloche…….

Emile Henry Giveaway

In December 2013, I received my Emile Henry Bread Cloche. The cloche was designed by current Emile Henry owner, Jean-Baptiste Henry. This piece gives the home baker the opportunity to create a brick oven type loaf in their traditional home oven. The crispy crust and soft interior is unlike any loaf I’ve ever made. Now, I have been making bread since I was 12 years old and I can count on one hand the number of loaves I’ve actually purchased in my married life. The first time I used the cloche, I dropped the freshly made loaf of bread off with husband at work (he is a fireman and his crew never turns down food) and continued on with my errands. Before I had made it five minutes down the road, my phone rang and the first words I heard were, “This is the BEST bread you have ever made!” The recipe was the same recipe I always use. (Here is the link for that recipe.) The only difference was the method in which I baked it. From that day on, I have not used a traditional loaf pan and I now own two cloches.

The cloche is a two part system. The base is glazed and has small ridges to help prevent sticking. The dome is glazed on the outside but un-glazed on the inside. This allows the dome to trap all the moisture from the dough during baking, creating a steam oven effect, giving you a perfect crispy crust and a super soft interior. There are a few different ways to use the cloche, but I have discovered my favorite way. I preheat the base in my oven while my bread dough is mixing. By the time my dough has been kneaded and shaped, my oven is ready along with my hot cloche base. I place my shaped dough directly onto the hot base and place the dome on top.

Emile Henry Giveaway

I immediately place it in the oven to bake. You may be asking yourself, “What about a rise time? Did she forget that part?”. Nope, I didn’t forget at all. By preheating your base, you can eliminate your final rise completely! What a time saver!! I literally mix my dough with my Ankarsrum, let the dough rest for about 10 minutes, shape the dough into my loaf, place it on the hot base, position the dome on top and bake. I can have a piping hot loaf of bread in 1 hour from start to finish. Click here to watch a short demonstration video of using the cloche in this way.

The recipe I want to share with you today is a twist on My Favorite Yeast Bread Recipe. It has been a party favorite and combined with the Garlic Cream Cheese Spread, it is sure to be a new favorite of yours as well.

I was able to use the Vegetable Cutter attachment to grate my fresh Parmesan cheese for not only the bread but the cream cheese spread as well. Click here to watch a short video about this attachment.

L to R: Left-use of the small grating drum that comes standard with the Vegetable Cutter. R-use of the triangle grating drum that comes with the extra 3-drum set for the Vegetable Cutter attachment.
L to R: Left-use of the small grating drum that comes standard with the Vegetable Cutter. R-use of the triangle grating drum that comes with the extra 3-drum set for the Vegetable Cutter attachment.
Chopped Sun Dried Tomatoes, Parmesan Cheese and the Oil from the jar of tomatoes ready to be added to the bread.
Chopped Sun Dried Tomatoes, Parmesan Cheese and the Oil from the jar of tomatoes ready to be added to the bread.

Don’t forget to share this contest with all your friends and check out our Instagram and Facebook pages for additional entries. Also, be sure to subscribe to this blog to receive automatic notification of future posts. Good luck everyone and enjoy!


Sun-dried Tomato Parmesan Bread with Garlic Cream Cheese Spread


1 3/4 cup warm water

1/3 cup oil from the jar of sun dried tomatoes

1/3 cup honey

2 tsp. salt

1 Tbsp. wheat gluten

4 – 4 1/2 cups high protein wheat flour*

2 Tbsp. instant yeast

1 (7.5 oz.) jar of sun dried tomatoes packed in oil

1 1/2 cups freshly grated parmesan cheese


Place the cloche base in the oven and preheat to 400º.**

Position stainless steel bowl on the Ankarsrum and put scraper and dough roller into place. Dough roller should be resting against the side of the bowl. Start by adding water, oil, honey, salt, and gluten into the stainless steel bowl. Turn machine on, allowing liquids to mix on the slowest speed (speed knob set to 12 o’clock) for about 1 minute. Add approximately half the amount of flour as well as the yeast. Turn speed up to a low/medium speed (about 2 o’clock)  and add another cup of flour. Adjust the arm/roller away from the side of the bowl and lock it in place, so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl. Add the last cup of flour and adjust speed to a medium speed (about 4 o’clock). Add the tomatoes and cheese and set the timer on the Ankarsrum for 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, let it rest in the stainless steel bowl for 10 minutes. This will make it easier to shape. Turn dough out onto a floured board. Taking the edge of the dough, fold it towards the middle, pressing down with the heal of your hand. Rotate the dough around so that you fold the other side in towards the middle until you have formed a smooth ball. Place dough ball (ugly side down) in the center of the hot cloche base, slash dough if desired, place dome on top of base and place in preheated oven for 35 minutes. Remove lid and bake for an additional 5-7 minutes or until crust is golden brown.

Click here to watch a short video of mixing dough in the Ankarsrum using the Roller and Scraper.

Yields: 1 (2 pound) loaf of bread

*Cook’s Note: To use freshly milled or store bought whole wheat flour, I would recommend using a hard white wheat flour. Due to the amount of moisture in freshly milled whole wheat flour, I recommend reducing the water to 1 1/2 cup for this recipe.

**Cook’s Note: Every oven is different. If you know your oven runs a bit hot, bake this recipe at 350º.


Garlic Cream Cheese Spread

1 (8 oz.) block cream cheese, softened

1/4 cup freshly grated parmesan cheese

1/4 cup mayonnaise

1-2 cloves freshly minced garlic

1 Tbsp. fresh rosemary, chopped


Position plastic Double Beater Bowl on the Ankarsrum base with the single wire whips. On the lowest speed combine all ingredients, slowly turning up the speed until everything is well mixed.


Cloche pics 017

Emile Henry Giveaway

The Bread Cloche comes in either Black or Red.

this contest is now over!



Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.