* Exported from MasterCook *
Bread, Welsh Clay Pot Loaves
Recipe By :Christine Ingram and Jennie Shapter
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Grains
Low Fat Posted
Sandwiches Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat bread flour -- (115g/40oz)
3 cups unbleached white bread flour -- (350g/12oz)
1 1/2 teaspoons salt -- (7.5ml)
1/2 ounce yeast -- (15g)
2/3 cup lukewarm milk -- (130g/1/4pint)
4 tablespoons butter -- melted (50g/2oz)
1 tablespoon chopped fresh chives -- (15ml)
1 tablespoon chopped fresh parsley -- (15ml)
1 teaspoon chopped fresh sage -- (15ml)
1 clove garlic -- crushed
beaten egg -- for glazing
fennel seeds -- for sprinkling, optional
British
This bread is flavored with chive, sage, parsley and garlic. You can
use any selection of your favorite herbs. For even more flavor, try
adding a little grated raw onion and grated cheese to the dough.
Makes 2 loaves
Cooks Tip:
To prepare and seal new clay flower pots, clean them thoroughly, oil
them inside and outside and bake them three or four times. Preheat
the oven to about 400F/200C and bake for 30-40 min. Try to do this
while you are baking other foods.
Lightly grease 2 clean clay flower pots, about 4 1/2" high. Sift the
flours and salt together into a large bowl and make a well in the
center. Bend the yeast with a little of the milk until smooth then
stir in the remaining milk. Pour the yeast liquid into the center of
the flour and sprinkle over a little of the flour from around the
edge. Cover the bowl and leave in a warm place for 15 min.
Add the water melted butter, herbs and garlic to the flour mixture
and blend together to form a dough. Turn out on to a lightly floured
surface and knead for about 10 min until the dough is smooth and elastic.
Place in a lightly oiled bowl, cover with lightly oiled plastic wrap
and leave in a wrm place for 1 1/4 - 1 1/2 hrs, or until doubled in bulk.
Turn the dough out onto a lightly floured surface and punch down.
Divide in two. Shape and fit into the prepared flower pots. They
should about half fill the pot. Cover with oiled clear plastic wrap
and leave to rise for 30-45 min, in a warm place, or until the dough
is 1" (2cm)from the top of the pots.
Meanwhile, preheat the oven to 400F/200C. Brush tops with beaten egg
and sprinkle with fennel seeds, if using. Bake for 35-40 min or until
golden. Turn out onto a wire rack to cool.
Source:
"The Best-Ever Book Of Bread"
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Per Serving (excluding unknown items): 204 Calories; 5g Fat (22.4%
calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber;
12mg Cholesterol; 314mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.