Welsh Clay Pot Loaves
Cook's Tip: To prepare and seal new clay flower pots, clean them thoroughly,
oil them inside and outside and bake them three or four times. Preheat the oven
to about 400°F and bake for 30-40 minutes. Try to do this while you are baking
other foods.
1 cup whole-wheat bread flour
3 cups unbleached white bread flour
1 1/2 teaspoons salt
1/2 ounce fresh yeast
2/3 cup lukewarm milk
1 1/2 cups lukewarm water
4 tablespoons butter, melted
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage
1 garlic clove, crushed
beaten egg, for glazing
fennel seeds, for sprinkling (optional)
Makes 2 loaves.
1) Lightly grease 2 clean 5 1/2-inch diameter, 4 1/2-inch high clay flowerpots.
Sift the flours and salt together into a large bown and make a well in the
center. Blend the yeast with a little of the milk until smooth, then stir in
the remaining milk. Pour the yeast liquid into the center of the flour and
sprinkle over a little of the flour from around the edge. Cover the bowl and
let sit in a warm place for 15 minutes.
2) Add the water, melted butter, herbs and garlic to the flour mixture and
blend to form a dough. Turn out onto a lightly floured surface and knead for
about 10 minutes, until the dough is smooth and elastic.
3) Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let
rise, in a warm place, for 1 1/4-1 1/2 hours or until doubled in bulk.
4) Turn the dough out onto a lightly floured surface and punch down. Divide in
half. Shape and fit into the prepared flower pots. They should about half fill
the pots. Cover with oiled plastic wrap and let rise for 30-45 minutes, in a
warm place, or until the dough is 1 inch from the tops of the pots.
5) Meanwhile, preheat the oven to 400°F. Brush the tops with beaten egg and
sprinkle with fennel seeds, if using. Bake for 35-40 minutes or until golden.
Turn out onto a wire rack to cool.
Source:
Bread: the breads of the world and how to make them at home
--
Susan
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