POTTED BREAD


INGREDIENTS:

1½ lb Plain (all purpose) flour
1 tble sp sugar
1 teaspoon salt
1sachet instant dried yeast
¾ pint luke warm water or milk
1 large eggs

METHOD:

1. Put ¼ of the water into a small warm (not hot)bowl or cup.
2. Add yeast and sugar.
3. Leave to stand for 5 minutes untill frothy.
4. In a large mixing bowl, combine all of the dry ingredients
5. In another bowl whisk the egg.
6. Whisk water/milk into the egg.
7. Make well in the center of the flour mixture and pour the liquid (including the yeast mixture) into it.
8. Mix till the dough begins to come away from the sides of the bowl.
9. Turn onto a floured board.
10. Knead the dough 2 minutes. (If too sticky keep board and hands floured)
11. Allow it to rest for 10 minutes.
12. Continue kneading it for an additional 3 to 5 minutes.
13. Allow it to rest for another 10 minutes.
14. Continue kneading untill smooth and elastic.
15. Transfer the dough to a lightly oiled bowl, cover loosley with a damp cloth.
16. Set it aside to rise until it's doubled in bulk, approximately 1 hour.
17. Punch the dough to release the air.
18. Transfer the dough to a lightly oiled work surface.
19. Break Dough in half
20. Place half in each lightly oiled Plant Pot, (the pots should be large enough for the dough fill it approximately ¾ full with dough.
21. Loosley cover the Pots with geased polythene wrap or polythene bag.
22. Allow the bread to rise till it's about ½ inch above the rim, about 1 hour.
23. Bake the bread in a preheated 350F oven for 30 to 35 minutes, until golden brown.
24. Remove the loaf from the pot, it should sound hollow when tapped on the bottom.

Check after 20 minutes and cover the top lightly with aluminum foil if it appears to be browning too quickly.)

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