Le Creuset French Oven Giveaway & Easter Bread

Hurrah! It's April and I'm so thrilled to announce my sponsor of the month is, drumroll please.... Le Creuset!! Le Creuset has generously donated one of their gorgeous enamelled cast iron French Ovens in their new seasonal colour: Soleil... and man have we ever needed a little soleil around these parts lately. So if you need a little brightening up in your world too, one lucky Kitchen Vignettes reader is going to receive a very sunny and special delivery at the end of this month, and it could be you! Details on how to enter the draw are below.

I have been drooling over Le Creuset cookware for as long as I can remember. There is just something that makes me feel like all is well in the world when there is a heavy-duty brightly coloured pot of fragrant stew simmering away on my stove. Their outstanding craftsmanship ensures even heat distribution and seals in moisture and flavours. Of course, they aren't cheap, but they are so worth the investment. I was actually lucky enough to get my own two prized Le Creuset wares with my aeroplan points. Forget travel rewards, I'll take Le Creuset over a free flight any day! Their French Ovens are unparalleled for soups and stews and, of course... no-knead bread.

Here is a recap my no-knead bread recipe video, starring a very sunny and well-loved Le Creuset French Oven, and oh, a very fuzzy and well-loved kitty too.



Yesterday, I made a special 'Easter version' of my no-knead bread, with the addition of candied lemon peel, currants, walnuts, and a hint of honey. And I think it just may be the best bread I've ever made. Ever. To get the basic no-knead bread recipe, featured in the video, click here. To get my Easter no-knead bread recipe, scroll below.

Now, to enter the draw to win the lovely 4.3L French Oven (valued at $330), here's what you need to do:

1) Tell a friend or family member about Kitchen Vignettes, and get them to either 'like' my Facebook page, or subscribe to this blog by e-mail (see right-hand sidebar). Both you and your friend will be entered into the draw. 

2) To be eligible for the draw, please leave me a comment below letting me know you and your friend (include their name) have entered the contest. 

3) The more people you introduce, the more ballots you will get. For instance, if you introduce 5 new people, your name will be entered in the draw 5 times.

***This giveaway can only be shipped within Canada or the United States.***

Cut-off time for entering the draw is 5pm Atlantic time, April 30th. I will draw a name at random and announce the winner that evening. Good luck everyone and stay tuned for the May giveaway!

Easter No-Knead Bread

2 cups white unbleached flour
1 cup spelt flour
1/4 tsp instant yeast
1 tsp salt
1/4 cup dried currants
2 tbsp. finely chopped candied lemon peel
1/2 cup walnuts
1 tsp honey
Cornmeal to sprinkle on bottom of French Oven

In a large bowl, mix together the flour, yeast, salt, and add 1 5/8 cup water. Stir together to obtain a sticky dough. Cover the bowl with a lid or plate and allow to sit on your kitchen counter for about 20 hours. 

After more or less 20 hours, your dough should be nice and bubbly. Add in the currants, lemon peel, walnuts, and honey. With your hand (best) or a wooden spoon, mix well for about 2 to 3 minutes. Put the dough back in the bowl and cover. Allow dough to rise for about 2 hours.

Put your lidded French Oven in the oven and preheat to 450 F. Any oven-proof lidded pot will do, but a French Oven will work best. Allow your lidded pot to heat up in the oven for about 15 minutes. Remove and sprinkle cornmeal at the bottom of the piping hot pot. Gently but quickly drop the bread dough down into the pot and immediately place the lid back on. Give the pot a little shake if the dough is unevenly distributed. Return to the hot oven and bake with lid on for 30 minutes. Then turn temperature down to 400, remove the lid, and bake for another 20 minutes or until the loaf is a deep golden brown and has a hard crust. 

Allow your loaf to cool on a rack for at least one FULL hour before slicing into it. Otherwise, the bread may be gummy. After an hour, slice away and enjoy!