Recipe ingredients
- 1 pound all-purpose flour
- 1 ounce fresh yeast
- 2/3 cup lukewarm milk
- Pinch of granulated sugar
- 2 onions, chopped finely
- 1 clove garlic, crushed
- 2 ounces butter
- 2 large eggs, beaten
- 1/2 teaspoon salt
- Pinch of grated nutmeg
- 2 teaspoons dried dill
- 1/2 teaspoon ground rosemary
- 2 new (4-inch) clay flower pots
Recipe method
- Grease the flower pots. Sift the flour into a bowl and form a well in the center.
- Combine yeast, milk and sugar in a bowl and leave for a few minutes, then pour into well.
- Sprinkle a little flour over, cover and leave in a warm place for 15 to 20 minutes.
- Melt butter and mix with eggs, salt, nutmeg, dill and rosemary. Add onion.
- Mix everything with the flour and yeast liquid and knead well, until smooth and elastic.
- Cover and leave to stand until doubled in size.
- Knead again lightly and put half the dough in each flower pot.
- Let rise for 20 minutes or so. Preheat oven to 400 degrees F.
- Brush surface of dough with water and sprinkle lightly with aniseed or fennel, if desired.
- Bake for 35 to 40 minutes.
Other yeast bread recipes:
Flower pot herb loaves recipe
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