Flower Pot Bread

These homemade flowerpots of bread are fun and functional, and after dinner, guests can take them home. Be sure to use unpainted and unglazed lead-free flowerpots. This is a great recipe for gifts! Egg Bread Recipe for Bread Machine, Large Loaf:

Ingredients:

• 3/4 cup milk (175 mL) (or non dairy substitute)
• 2 eggs, beaten
• 1 Tbsp. butter (15 mL)
• 3 cups bread flour
• 3 Tbsp. sugar (45 mL)
• 2 tsp bread machine yeast (10 mL)
• 1 tsp salt (5 mL)
• 12 (2.75"/6 cm) flower pots
• 1 egg, beaten, mixed with 1 Tbsp. water

Directions:

1. Add ingredients to machine according to manufacturer's directions. Select Dough Cycle.

2. Meanwhile, scrub flower pots thoroughly in hot, soapy water. Allow to dry completely prior to use.

3. Line the flowerpots with foil, leaving a bit of foil hanging over the sides. Generously grease with vegetable oil spray.

4. When bread cycle is complete, remove dough to floured surface, cover with tea towel and let rest 10 minutes. Divide dough into 12 equal pieces. Roll each piece into a ball. Place 1 dough ball in each prepared flower pot.
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5. Preheat oven to 375F (190C).

6. Dip a very sharp knife into flour, and use tip of knife to make a flower pattern in top of each dough ball. Cover with tea towel and let rise 15 minutes. Brush with egg mixture. Place flower pots on baking sheet.

7. Bake in preheated oven for 15-18 minutes, until breads are golden brown. Remove from oven and let cool 5 minutes in pots.

8. Remove breads from pots, and place on cooling rack. Allow clay pots to cool thoroughly (about 30 minutes) before handling. Decorate cooled flower pots. To serve, return breads to decorated clay pots.

Scratch Directions:

Ingredients vary slightly from the bread machine version.

1. Dissolve 2 tsp (10mL) yeast and 1 tsp (5mL) sugar in 1/4 cup (50mL) lukewarm water in large bowl. Let stand 10 minutes, then stir well.
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2. Add 1/2 cup (125mL) of lukewarm milk, eggs, butter, sugar and salt. Stir in 1 1/2 cups (375mL) Robin Hood Best For Bread Home Style White Flour. Beat with spoon or electric mixer until smooth and elastic.
3. Stir in 1 1/2 cups (375mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. Knead dough, adding more flour if necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. Let rise in warm place (75º-85ºF/24º-29ºC) until doubled (about 45-60 minutes).
6. Punch down. Turn onto lightly floured board and divide into 12 pieces. Continue with shaping and baking directions as per original recipe.

Tip:

To easily line the flower pots with foil, invert the pots and place the foil over the bottom and up the outside of the pots. Remove and place inside the pots. They will fit perfectly!