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Name: Flower Pot Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: **Formatted By Carole; Text only

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INGREDIENTS

**Formatted By Carole
Text only

Servings

INSTRUCTIONS

Any regular bread, either white or whole wheat, can be baked in clay flower pots for interesting shapes and special brown crusts. Here is how to prepare pots for Flower Pot Bread: 1. Buy unpainted clay pots (be sure they are the good old-fashioned red clay kind, not some kind of plastic). You can choose from diameters of 3 inches (for individual loaves), 4 inches, 5 inches, 6 inches and 7 inches. If you want to buy just one size, the 5-inch pots make nice medium-sized loaves. Five this size should be enough for most bread recipes. 2. Scrub pots thoroughly in hot soapy water. I used a vegetable brush to scrub mine to be sure any powdery clay was washed away. Rinse very well under hot running water. Dry, then let stand several hours to be sure the water they have absorbed is completely dried out. (if you are in a hurry they can be dried in a slow oven.) 3. Oil pots very well on the inside, including the rim. Use vegetable oil and keep oiling until the pot will not absorb any more. Youll be surprised how much oil this will take. 4. Set the pots on a piece of heavy-duty aluminum foil in a cold oven. Turn thermostat to 400 degrees. When the temperature gets to 400 degrees, turn off the heat and leave the pots in the oven to cool. When completely cooled oil them again, return them to a cold oven and heat a second time, allowing them to cool in the oven. Now the pots are ready to use. Be sure to grease them well before each use, especially around the rim. Dont worry about the hole in the bottom of the pot. The bread dough will quickly seal the hole closed. Try one of your favorite recipes baked this way. Whatever recipe you use, let the dough rise as usual to the shaping stage. Then shape into balls just large enough to half-fill chosen pots. Put dough into prepared pots and let rise in a warm place until dough is level with tops of pots. Baking time will vary with kind of bread and size of pots used. Bake until loaves sound hollow when tapped lightly on top. Use same temperature your recipe requires for these specially-shaped loaves. Let loaves stand in pots about 5 minutes after baking before loosening carefully and turning out on racks to finish cooling. Recipe by: Margo Olivers Weekend Magazine Cook Book Posted to MC-Recipe Digest V1 #906 by Bob & Carole Walberg on Nov 13, 1997

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Flower Pot Bread

**Formatted By Carole
 Text only

Any regular bread, either white or whole wheat, can be baked in clay flower  pots for interesting shapes and special brown crusts. Here is how to  prepare pots for Flower Pot Bread: 1. Buy unpainted clay pots (be sure they  are the good old-fashioned red clay kind, not some kind of plastic). You  can choose from diameters of 3 inches (for individual loaves), 4 inches, 5  inches, 6 inches and 7 inches. If you want to buy just one size, the 5-inch  pots make nice medium-sized loaves. Five this size should be enough for  most bread recipes. 2. Scrub pots thoroughly in hot soapy water. I used a  vegetable brush to scrub mine to be sure any powdery clay was washed away.  Rinse very well under hot running water. Dry, then let stand several hours  to be sure the water they have absorbed is completely dried out. (if you  are in a hurry they can be dried in a slow oven.) 3. Oil pots very well on  the inside, including the rim. Use vegetable oil and keep oiling until the  pot will not absorb any more. Youll be surprised how much oil this will  take. 4. Set the pots on a piece of heavy-duty aluminum foil in a cold  oven. Turn thermostat to 400 degrees. When the temperature gets to 400  degrees, turn off the heat and leave the pots in the oven to cool. When  completely cooled oil them again, return them to a cold oven and heat a  second time, allowing them to cool in the oven. Now the pots are ready to  use. Be sure to grease them well before each use, especially around the  rim. Dont worry about the hole in the bottom of the pot. The bread dough  will quickly seal the hole closed. Try one of your favorite recipes baked  this way. Whatever recipe you use, let the dough rise as usual to the  shaping stage. Then shape into balls just large enough to half-fill chosen  pots. Put dough into prepared pots and let rise in a warm place until dough  is level with tops of pots. Baking time will vary with kind of bread and  size of pots used. Bake until loaves sound hollow when tapped lightly on  top. Use same temperature your recipe requires for these specially-shaped  loaves. Let loaves stand in pots about 5 minutes after baking before  loosening carefully and turning out on racks to finish cooling.    Recipe by: Margo Olivers Weekend Magazine Cook Book    Posted to MC-Recipe Digest V1 #906 by Bob & Carole Walberg  <walbergr@mb.sympatico.ca> on Nov 13, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.