KIDS CAN MAKE: ROSEMARY BREAD IN A FLOWER POT
Rosemary bread baked in a clay flower pot makes a charming gift-especially when you include herb seeds in the package for planting after the bread is gone. For little and big kids: Let them bloom the yeast, measure the flour and add it to the mixture, knead the dough, watch it rise, punch it down and shape it into balls. To wrap it up: Push a garden tag (or thank-you card) into the bread, and wrap the pot with a packet of rosemary seeds.
Provided by Food Network Kitchen
Categories side-dish
Time 4h5m
Yield 6 bread flower pots
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes. Remove the skillet from the heat, and let the onions cool.
- Put 1/2 cup warm water (about 110 degrees F) and the sugar in the bowl of an electric stand mixer fitted with a dough hook (or into a large bowl if you'll be kneading by hand), sprinkle the yeast over the water and let sit until foamy, about 5 minutes.
- Add 1 1/2 cups warm water (about 110 degrees F), the browned onions, the 2 remaining tablespoons oil, the flour, rosemary and salt, and mix on medium-high speed with the dough hook (or a wooden spoon) until a dough forms. Knead on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes).
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, 1 to 1 1/2 hours.
- Meanwhile, cut out circles of parchment the diameter of the flower pot bottoms, and place 1 circle in the bottom of each pot. Cut long, wide strips of parchment to fully line the sides. Coat the parchment with cooking spray.
- Punch the doubled dough down, and evenly divide into 6 pieces. While holding a piece of dough, tuck the edges under to form a ball, then place it seam-side down in a prepared flower pot. Repeat with the remaining dough balls, and let stand, uncovered, at room temperature until more than doubled, 1 to 1 1/2 hours more. (The dough will rise above the flower pot rim.)
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Bake the bread until dark golden brown, 25 to 30 minutes. Remove from the oven, and brush the top of each loaf with melted butter. Let cool until warm or room temperature, and serve. (Or wrap with plastic wrap and store at room temperature for up to 2 days.)
TIPS FOR BAKING IN CLAY FLOWER POTS
Clay flower pots can be used for baking so many different breads, and gifting. For more tips go to; http://www.abigslice.com/flowerpotbread.html another great site for tips is: http://www.instructables.com/id/Flowerpot-Chicken/
Provided by Penny Hall
Categories Other Breads
Time 35m
Number Of Ingredients 1
Steps:
- 1. Use your favorite recipe for bread. All kinds will can be baked in a flower pot and ithe crust is delectible! We use moroccan bread or ksra and it comes out perfect every time. But you must prepare the pot for baking. 1. Use unpainted, unglazed clay pots. The terra cotta ones work well and they are cheap. Obviously the size of the pot will determine the size of the loaf. Most bread recipes will make about 4 - 5 loaves in the 5 inch clay pots. 2. Scrub the pot thoroughly in hot soapy water. Rinse well and allow to dry overnight. 3. Using vegetable oil, rub the interior and the lip of the pots. Keep oiling until the pots will absorb no more. Be patient, They are very absorbent. 4. Place the pots on a cookie sheet covered with a piece of aluminum foil. Place in a COLD oven. Heat the oven to 400 degrees then turn off the heat and allow to cool. Oil and heat once more to season the pots. Now they are ready for use. 5. Always grease the pots before baking in them, especially on the lip. 6. When preparing the dough, let the dough rise once as you normally would. Then shape in a ball and allow to rise in the pot to shape the dough. The ball should half fill the pot. Don't worry about the hole in the bottom. The dough should rise to the top of the pots. Baking time will depend on the size of the pots used and the type of bread. A general rule of thumb is that the bread is done when thumping it on the top produces a hollow sound. Use the same temperature that your recipe calls for. 7. Let the bread cool in the pots for about 5 minutes then remove from the pots to a cooling rack. 8. Just so nothing went to waste we used the bases for our mushroom quiches!
RUSTIC FLOWER POT BREAD LOAVES OR BREAD ROLLS
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 bread machine. Bread was originally baked in terracotta or clay pots, so these are not so different from old fashioned bread made many years ago. You must make sure your flower pots are seasoned before you bake in them, but once they are seasoned they are ready to be used over and over again. I have added a list of suggested extras, and I always like to sprinkle mixed seeds on top of these - they almost look like seeds that have been sown in the flower pots! I have listed ingredients for basic white bread here, but you can add wholewheat, granary or rye flour if you would like a variation. I am sorry, but I have to say it, these flower pot loaves or rolls should turn out "Blooming Marvellous"! Had to be said! Have fun. NB: Strong white flour is the British culinary term for bread flour, flour that is used in breadmaking with a high gluten content. All purpose flour is NOT strong bread flour and will NOT give the desired results in this bread recipe. It NEVER crossed my mind that anyone would think that old flower pots are used in this recipe!! LOL! PLEASE use new plant pots and season them before baking the bread in them, as stated in the recipe..........I hope that helps those of you who may have been "lost in translation"!)
Provided by French Tart
Categories Yeast Breads
Time 1h30m
Yield 2-6 Flower Pot Loaves or Rolls, 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 516.2, Fat 20.9, SaturatedFat 4.8, Cholesterol 11.1, Sodium 793.6, Carbohydrate 67.8, Fiber 6, Sugar 3.1, Protein 16.4
FLOWERPOT BREAD
Baking homemade bread is a chance for children to get involved in the kitchen, and flowerpots just add to the fun
Provided by Cassie Best
Categories Snack, Treat
Time 50m
Yield Makes 5
Number Of Ingredients 12
Steps:
- Tip the flour, yeast and salt into a large bowl. Pour in 300ml warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together, then tip out onto a work surface. Use your hands to stretch and knead the dough for about 10 mins, or until it's smooth and springy. Add a little extra flour if the dough feels too sticky.
- Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
- Heat oven to 200C/180C fan/gas 6. When the dough has doubled in size, remove the cling film from the pots and gently brush with a little milk or oil. Sprinkle with your choice of topping.
- Place the pots on a baking tray in the oven and cook for 20-25 mins until risen and golden. The pots will be very hot, so be careful when removing from the oven. Leave to cool for 10 mins before turning out and eating.
Nutrition Facts : Calories 434 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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