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Welsh Clay Pot Loaves




Source of Recipe


the web


Recipe Introduction


These breads are flavoured with chives, sage, parsley and garlic. You can use any selection of your favourite herbs. For even more flavour, try adding a little grated raw onion and grated cheese to the dough. 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 200 °C / 400 °F / Gas 6 and bake for 30-40 minutes. Try to do this while you are baking other foods.




List of Ingredients




Wholemeal bread flour - 110g (4 oz)
Unbleached white bread flour - 350g (12 oz)
Salt - 1½ tsp
Fresh yeast - 15g (½ oz)
Lukewarm milk - 150 ml (¼ pint)
Lukewarm water - 120 ml (4 fl oz)
Butter - 4 tbsp, melted
Fresh chives - 1 tbsp, chopped
Fresh parsley - 1 tbsp, chopped
Fresh sage - 1 tsp, chopped
Garlic - 1 clove, crushed
Egg - 1, beaten, for glazing
Fennel seeds - for sprinkling, optional



Recipe



Lightly grease two clean 14 cm (5½ inch) diameter 11 cm (4½ inch) high clay flower pots. Sift the flours and salt together into a large bowl and make a well in the centre. Blend the yeast with a little of the milk until smooth, then stir in the remaining milk. Pour the yeast mixture into the centre of the flour and sprinkle over a little of the flour from around the edge of the bowl. Cover the bowl and leave in a warm place for 15 minutes.

Add the water, melted butter, herbs and garlic to the flour mixture and blend together to form a dough. Turn out on to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Place in a lightly oiled bowl, cover with lightly oiled clear film and leave to rise, in a warm place, for 1¼-1½ hours, or until doubled in bulk.

Turn the dough out on to a lightly floured surface and knock back. Shape and fit into the prepared flower pots. They should about half fill the pots. Cover with oiled clear film and leave to rise, in a warm place, for about 30-45 minutes, or until the dough is 2.5 cm (1 inch) from the top of the pots.

Meanwhile, preheat the oven to 200 °C / 400 °F / Gas 6. Brush the tops with beaten egg and sprinkle with fennel seeds, if using. Bake for 35-40 minutes or until golden. Turn out on to a wire rack to cool.

Makes 2 loaves.