Flower Pot Bread

Whenever Possible I like to serve to my guests my own warm bread, right from the oven. I love their faces when they arrive at my place and sense the smell of fresh bread all over the house - I think bread makes a house feel more like a home :-)

I understand though that most of the time people don't have hours and hours to wait for proofing and rising bread - this recipe is relatively quickly and although is not a super fancy bread, baking it in the little Flower Pots will turn them in something that will impress your guests.

You will need three new(I mean not used at all please) clay flower pots with 12cm diameter and 10 cm high.  You can use different sizes of Pots and you will end up with more or less loafs - the quantities in the recipe are for 3 loafs using the 12x10 Pots.

Prepare the pots by covering inside with baking paper - it does not need to be perfect, it will have a pretty cool rustic look.

As a matter of fact you can use any bread recipe you like as far as after proofing the bread is a bowl you distribute the dough among the pots and leave it to rise inside them.

You can also fancy up the recipe with nuts, different flavors such as black olives and saffron or by sprinkling different seeds on the top of it before baking.

Enjoy it!

Photos in this post by Carole HOU.

Flower Pot Bread

About 500g of Bread Flour plus some for kneading
300 ml of lukewarm water
1 tablespoon of salt
1 sachet (7g) of dry bread yeast
2 tablespoons of sugar
3 Flower Pots, new and never used, inside covered with baking paper

In a small bowl mix up the yeast with some of the water and the sugar until dissolved.

Put 450g of the flour in a large bowl, make a cavity in the flour, add the yeast, the salt and about 100ml of the water, mix with your hands and add slowly the rest of the water until you have a moist dough.

If the dough is to soft, add slowly more flour - resist the temptation of having a drier dough, a good bread is make with very moist dough almost stick.   Add enough flour just to be able to knead.

Sprinkle some flour on a large surface, tip the dough out and knead for about 10 min until it's smooth. 

Grease a large bowl and place the dough in it - cover with a humid tea towel and leave it to proof in a warm place for an hour.

Tip the dough again in the floured surface and gently deflate it.   Divide it in three and put each part inside one of your pots.

Cover it with a tea towel again and let it rise for about another hour.  

By the end of the rising time, preheat the oven to 200C.  

For some color, spray water on the top of the bread and if you wish sprinkle some seeds or herbs (sesame, poppy seeds, rosemary work really well).

Bake for about 30 min until fluffy and gold.   Keep in mind that the baking time will vary with the size of the pot.

Serve while still warm.   This type of quick bread does not keep well for a long time, ideally it should be consumed right after you take it out of the oven.



The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. I love these!! As much as I love to bake, I have not made homemade bread yet. This is definitely on the schedule now!