RUSTIC FLOWER POT BREAD LOAVES OR BREAD ROLLS
Another site for flower pot breads. rustic-flower-pot-bread-loaves-or-bread-rolls-256869 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...
Provided by Penny Hall
Categories Other Breads
Time 1h30m
Number Of Ingredients 6
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.
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
RUSTIC BREAD
This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.
Provided by Adam Leonti
Categories Bread Sourdough Bake 3-Ingredient Recipes
Yield Makes 1 loaf
Number Of Ingredients 4
Steps:
- Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
- Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
- Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
- One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.
RUSTIC POTATO LOAVES
This bread is fantastic, so don't let the odd directions scare you off. Everyone who has tried this bread has been instantly in love with it, and the loaves never last long - I once had both loaves disappear in 1 day! It's also very simple to put together and make. This bread is truly one of my all time favorites.
Provided by P48422
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Scrub the potatoes and cube them into large pieces, peel on.
- Toss into a pot, cover with water, add 2 teaspoons salt, and boil until they are completely cooked through.
- Draw off 1/2 cup of the water from cooking the potatoes and set aside; drain the potatoes, and then spread them out flat to dry completely.
- It is a very important to let the potatoes dry and cool for at least 30 minutes prior to mashing. Leave the peel on.
- Once the 1/2 cup water has cooled to tepid, add the yeast and allow to bloom for 5 minutes.
- Put the dried, cooled potatoes in the KA with the paddle attachment and mash smooth; yes, the peel is still on. It looks weird, but let it go.
- When the potatoes are mashed completely, add the bloomed yeast/potato water, and the olive oil. Mix until combined.
- Change to dough hook. Add the flour and the remaining 2 tsp.kosher salt all at once and mix for about 3 minute on low speed, then increase to medium speed and mix for 11 minutes more.
- The dough will be firm at first and soft at the finish. It will look very dry to begin with, like pie dough, but do not add more liquid and do not add more flour, even if you are tempted. Just leave it and let it go. The flour will be absorbed.
- The end result will be very nearly the texture of brioche dough, very soft, almost a batter. You should stop the machine a few times and scrape the dough down off the sides and bottom of the bowl, then let it continue to mix.
- Scrape the dough into a greased bowl, cover with plastic and let rise for 35 minutes. The dough will rise slightly but will not double.
- While the bread is proofing, put your rack in the bottom of the oven and put your pizza stone in.Heat the oven to 375 degrees.
- Invert a baking sheet and place a piece of parchment on it- this will be the resting place for the bread's final rise. Sprinkle the parchment lightly with flour.
- Turn the dough out onto a floured surface and divide it in half. Shape each piece into a torpedo shape, with tapered ends. Place the loaves on the parchment and cover with a towel.
- Let rise at room temperature for about 35 minutes.
- At the end of 35 minutes, slide your loaves onto the pizza stone, and using a spray bottle, spray the oven walls with water and then shut the door quickly to trap the steam.
- Bake the loaves for 50 minutes, spraying the oven with water occasionally.
- When they are done, the breads will be very brown, will sound hollow when thumped, and the interior temperature will be about 200 degrees F.
- Remove from the oven and let cool for at least 20 minutes before slicing.
- NOTES: The first time I made this bread I thought the recipe just had to be wrong on every count. It is very different from any bread I've ever made. But please, follow the directions faithfully and you will be rewarded! These loaves are gorgeous- beautiful- very crusty and brown and smell soooooo good. When I first made them I couldn't wait until they cooled completely so I cut off an end piece and bit into it. It was fantastic! I was surprised that the potato peel didn't make any distinct difference to the texture. I thought it would.The resulting bread was very distinctly tasting of potato. It was soft, as potato breads are, but yeasty and a little dense(in a good way) and had a wonderful crusty exterior.It was fantastic! I think you are going to love these.
- NOTE 2: If you don't have a pizza stone, just bake them on a sheet pan.It won't be quite the same, but it will be close enough.
Nutrition Facts : Calories 1479.8, Fat 17, SaturatedFat 2.5, Sodium 3517.9, Carbohydrate 288.3, Fiber 16.8, Sugar 3.5, Protein 39.8
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FLOWERPOT BREAD - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (7)Estimated Reading Time 4 mins
- Mixing the dough: If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
- Cover bowl with a tea towel or plastic wrap and set aside in a warm spot (see notes above) to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.)
- Position an oven rack in the lower third of your oven. Preheat the oven to 425ºF. Grease 6 flowerpots (see notes above) with about a tablespoon of butter each—it is imperative to be generous here. Using two forks, punch down your dough, releasing it from the sides of the bowl, which it will be clinging to. As you release the dough from the sides, pull it towards the center. Then, take your two forks and divide the dough into two equal portions. Use your two forks to break off a third of one of these portions (1/6 of the total amount), and plop it in one of the buttered flowerpots. Repeat until all of the dough has been portioned into the pots—it’s OK if they aren’t evenly portioned out. Place the pots on a rimmed baking sheet.
- Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below the rim of the pot. Be patient—it may take longer.
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