Our Daily Bread

Welsh Clay Pot Loaves

I have recently received a copy of The Best-Ever Book of Bread which has hundreds of bread recipes from all over the world. Ive decided to start making a different loaf every Sunday until they have all been made and for the first post I have chosen Welsh Clay Pot Loaves since Ive never seen a recipe thats baked in terracotta flower pots.

Ingredients: 1 Cup Wholemeal (Whole-Wheat) Bread Flour

3 Cups Unbleached White Bread Flour

1 1/2 tsp. Salt

1/2 Oz. Fresh Yeast

2/3 Cup Lukewarm Milk

1/2 Cup Lukewarm Water

4 Tbls. Butter (melted)

1 Tbls. Chopped Fresh Chives

1 Tbls. Chopped Fresh Parsley

1 Tbls. Chopped Fresh Sage

1 Garlic Clove (crushed)

1 Egg (for glazing)

Fennel Seeds (optional)

3 Brand New Oiled Clay Flower Pots (seasoned ahead of time)

In a large bowl, sift together the Wheat Flour

Bread Flour and Salt

Make a well in the center

Mix the Yeast with the Milk until smooth

Pour into the center

Sprinkle with Flour from around the edges

Cover the bowl and let sit 15 minutes in a warm place

Add the Butter

Water

Garlic

Sage

Parsley 

And Chives, then blend together until moistened

Turn out onto a lightly Floured surface

Knead for about 10 minutes, or until the dough is smooth and elastic

Place in a lightly Oiled bowl and cover with lightly Oiled plastic wrap, then leave in a warm place to rise for 1 1/4-1 1/2 hours

Once doubled in size

Punch down and roll out onto a lightly Floured surface

Divide into three equal parts

Shape and fit the Dough into the prepared flower pots

Cover with lightly Oiled plastic wrap and let rise for 30-45 minutes in a warm place

Once doubled, uncover and brush with the beaten Egg and sprinkle with the Fennel Seeds

Bake in a pre-heated oven at 400 F for 35-40 minutes or until golden brown

Let cool to touch

Then use a butter knife to loosen from the flower pot

Serve and enjoy

This bread has subtle hints of all the seasonings used, but the texture is tough and chewy. I wouldn't recommend it for every day sandwiches, but it would be wonderful dipped into soup or anything liquid based.