RUSTIC FLOWER POT BREAD LOAVES OR BREAD ROLLS

Rustic Flower Pot Bread Loaves or Bread Rolls image

Another site for flower pot breads. rustic-flower-pot-bread-loaves-or-bread-rolls-256869 These Flower Pot bread loaves or bread rolls will certainly be a point of conversation and no doubt bring gasps of pleasure and admiration when you serve them! Moreover, they are so easy to make especially if you start your dough off in a...

Provided by Penny Hall

Time 1h30m

Number Of Ingredients 6

Ingredients

1 lb strong white bread flour
2 tsp sugar
1 1/2 tsp salt
1/2 oz butter
1/2 oz fresh yeast or 2 tsp dried yeast
1/2 pint tepid water

Steps:

1. EXTRAS:
2. walnuts 2 ounces grated cheese 2 ounces chopped olives 2 garlic cloves, peeled and crushed 2 tablespoons mixed herbs 2 tablespoons chopped chives 1/2 onion, peeled and grated 2 tablespoons sun-dried tomatoes, drained and finely diced Flower Pot Seasoning oil lard butter Read more: http://www.food.com/recipe/rustic-flower-pot-bread-loaves-or-bread-rolls-256869#ixzz1cft8ED9i To prepare flower pots: Take 2 to 6 earthenware flower pots (3 to 6 inches in size). Wash thoroughly inside and out, and grease them inside and outside, with lard, butter, or oil. (Please use NEW plant pots.) Heat in a pre-heated oven at 190 degrees C,375 degrees F:Gas for 25 to 30 minutes. Repeat the process two or three times for a good "seasoning" and non-sitck surface on your flower pots. Before baking with them, line the base with greaseproof paper or baking parchment-especially if there is a hole in the bottom of the flower pot. To make the Bread: If you are using dried yeast, Dissolve 1 tsp of sugar in the warm water then add the dried yeast. Leave until frothy, about 10 nminutes. If you are using fresh yeast cakes, blend it into the warm water. Place the flours, salt and sugar in a large mixing bowl and rub in the butter. Add any extras you might be using here. Add the yeast liquid to the dry ingredients and mix into a soft dough. Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky. Cut the dough into even sized pieces and place in prepared and well oiled/buttered flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with mixed seeds. Place the pots inside a large oiled polythene bag, and leave in a warm place until the dough doubles in size, about 45 to 60 minutes. Remove the polythene bag and bake on the middle shelf of a hot oven at 230 C or 450 F or gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped. Remove the bread from the flower pots and cool on wire rack. You can then replace them in the flower pots to serve, once they have cooled. This dough can be proved in a bread maker/machine for ease and with good results. Follow your machines instructions, adding liquids to bread maker first and then dry ingredients last. Add the extras before adding the liquids to the dry ingredients and if using a bread machine, add them when the "Extras" alert sounds, or add them to the "Extras" tray.