She was pretty generous about what kind of pot to use:
“Any kind of pot will do: flower pots, ceramic pots/bakers, clay pots, baking tins, casserole dishes, Dutch ovens, etc. “
My first thought was to bake something in my casserole dish, but then I was doing some gardening the other day and found two really nice and almost new terracotta flower pots in my storage shed and thought they were perfect. I scrubbed them to get them really clean and carried them into my kitchen. And there they sat on my counter for quite a while and reminded me of the submission deadline. But I was so busy with some other projects (Daring Bakers, Mellow Bakers & Modern Baker Challenge – check my sidebar to see what I made this month, sewing…), that I just didn’t get around to baking the BBD bread or even looking for a recipe.
Finally, yesterday I went recipe hunting and came up with this interesting recipe. The process of making this bread was pretty easy. I adjusted the recipe to my tastebuds in that I didn’t use fennel seeds, aniseed or dill, upped the amount of dried rosemary and nutmeg and put rosemary sprigs on top of the bread. I also didn’t grease the pots because I lined them with baking paper – I didn’t want my dough to touch the pots; these had been flower pots after all. The recipe didn’t mention soaking the pots in water while preparing the dough, but I had read on a couple of other sites, that soaking was necessary to prevent the pots from breaking in the hot oven, so I thought it wouldn’t do any harm if I soaked them.
The smell from the oven was awesome and the 2 breads looked really cute. I kept the bigger one for our dinner tonight, and gave the smaller one away. This is a very yummy, moist bread with a complex flavor of onions, garlic, rosemary and nutmeg. I’ll definitely make it again. And what is almost most important: this bread makes a really nice present because it looks so neat in the flower pot.
Thanks, Cathy, for hosting this month’s BBD and coming up with a really nice theme!
Onion & Herb Bread in a Pot
- 17,6 oz AP flour
- 1,4 oz fresh yeast (or 0,35 oz active dry yeast)
- 1/2 tsp sugar
- a little over a cup milk, lukewarm
- 100 g onions, diced
- 1 garlic clove, diced
- 1,76 oz butter
- 2 eggs
- 1 tsp salt
- 1 tsp nutmeg
- 2 tsp dried rosemary
- Soak terracotta pots in water.
- Dissolve yeast in milk.
- Add flour and sugar. Knead, cover and let rise for 30 minutes.
- Add all the other ingredients and knead well. Cover and let rise for 15 minutes.
- Line terracotta pots with parchment paper, scrape dough into prepared pots, cover and let rise for 20 minutes.
- Preheat oven to 430°F.
- Bake for 35 minutes, turn off the oven and leave breads in the oven for another 30 minutes.