Rustic Flower Pot Bread Loaves Or Bread Rolls Recipes

Steps:

• To prepare the flower pots:.
• Take two to six earthenware flower pots (3 to 6 inches in size). Wash thoroughly and grease them inside and outside, with lard, butter or oil. (Please use NEW plant pots, of course!).
• Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes.
• Repeat the process two or three times for a good "seasoning" and non-stick 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 one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, 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 to 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 in to even sized pieces and place in the 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 its size, about 45 - 60 minutes.
• Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (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 a 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 machine's instructions, I add liquids to my bread maker first and then dry ingredients last.
• Add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "Extras" alert sounds or add them to the "Exras" tray.

Steps:

• Dissolve yeast and 2 Tablespoons sugar in 1/4 cup warm water, set aside.
• Microwave 2 cups water, shortening and salt, until the shortening melts.
• Stir this mixture until it completely dissolves.
• Start adding flour about 2 cups to start to this mixture, just a little at a time so that it stays smooth and doesn't get lumpy.
• Then add yeast mixture, mix well.
• Continue adding flour and then turn out on floured surface and knead in remaining flour, until no longer tacky.
• Grease a large bowl or pan with vegetable oil.
• Put the bread in this bowl cover and let it rise.
• If you use a fast acting yeast it should take about 45 minutes.
• Turn out on the counter and fold in sides, put back in bowl and let rise again.
• After the second rising it is time to turn it out and make the rolls or bread and place it in a pan.
• Make sure the pan is well oiled with vegetable oil.
• Place them in the pan (pans) and let rise one last time and then bake them at 375°F oven until done, about 20 minutes or so.

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.