Flower Pot Bread

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I wanted to try making Flower Pot bread since last fall. While kind of impractical (you can’t make a large quantity at once), they’re just so cute! I was first inspired by this kit on Terrain’s website. I figured I could purchase pots at a local hardware store, but I decided for my first try I would buy the full kit. Since we were trapped indoors by smoke this past weekend it was the perfect opportunity to do some baking!

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The biggest thing I learned was season your pots in advance. You have to coat them with oil (I used sunflower oil instead of vegetable oil) and bake them for a few hours. Make sure you factor in that time if you want them ready for a specific occasion (like Thanksgiving)!

Source: FarmSteady

Seasoning Directions

Pre-heat oven to 250° F (121° C).

Using a brush, generously coat the inside and outside of each terracotta baking pot with oil.

Place baking pots upside down on baking sheet and bake until oil is fully absorbed and baking pots appear dry (2 to 2 1/2 hours). Repeat step 2 and 3. 

After the second bake, remove baking pots from oven and let cool.

To clean, use warm water and a sponge. Soap is not recommended, as it may remove any conditioning you have built up on your pots. Re-season as necessary. 

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I was surprised by how well they turned out and they were relatively easy. I’ve been snacking on them with Lavender butter or homemade pumpkin soup. I highly recommend FarmSteady’s kit at Terrain (I’m thinking about trying another one of their kits because they were so simple - Everything Bagels??). If you’re feeling adventurous though below are direction for easy reference.

Source: FarmSteady

Ingredients

  • Baking Mix

  • Yeast

  • 1 Egg

  • 4 Teaspoons Milk

  • 3/4 Cup Warm Water 

  • Vegetable Oil

Directions

In the bowl of an electric mixer (or a large mixing bowl if you're kneading by hand) add baking mix and yeast and blend with your hands until evenly distributed.

In a separate bowl whisk together the egg and 4 teaspoons milk. Add in 3/4 cup warm water (straight from the tap is fine) and whisk to combine. 

Add the egg mixture to the flour and mix with your hands until a shaggy dough forms.

Using the dough hook attachment mix on medium-low for 7 minutes. Dough should be smooth, pliable and soft but not sticky.

Turn dough out onto a lightly floured work surface.  Form the dough into a loaf by tucking the back side of the dough into itself and turning clockwise and repeating until you have a  a nice round smooth ball of dough.

Divide the dough evenly into four sections. Repeat the above action of tucking and turning with each of the four balls of dough so you have 4 mini round loafs.

Coat the inside of your seasoned terracotta baking pots thoroughly with vegetable oil. Place one ball of dough in each baking pot. Cover baking pots with a kitchen towel and let rise in a warm area for 1 hour. After an hour, dough should be about the height of the baking pots. 

Preheat oven to 350˚F and continue to let rise until the dough is above the lip of the baking pot. Place baking pots on a baking sheet and bake on the center rack for 18 minutes. 

Let cool. When the bread and baking pots are cool enough to handle turn over and using a knife scrap any dough off the bottom of the pot. Remove each loaf from the baking pots and let both cool for 5-10 minutes.