As we head in to fall the foliage changes color, temps get colder and I look to my fireplace and comfort foods to take away the chill in the air.
As a garden geek, what could be a better accompaniment to a hearty bowl of soup or chili than fresh baked ‘flour’ (or flower) pot bread!
Courtesy of Vita Shanley, executive pastry chef of Talula’s Garden
1 1/8 cups melted butter
2 cups milk
1 tbsp. + 2 tsp. yeast
2/3 cup sugar
1 tbsp. + 2 tsp. salt
1 ½ tablespoons honey
7 ½ cups flour + more for shaping
7 ½ ounce day-old dough (starter)
Add cold milk to melted butter.
Combine yeast, salt and honey into standing mixer.
and milk over.
Add flour and day-old dough, used as a starter.
Mix 3 min on speed 1.
Mix 3 min on speed 2.
Transfer to sprayed Tupperware container.
Let sit overnight.
In morning, push dough down and measure:
390 grams for large pot
350 grams for medium pot
300 grams for small pot
You’re gonna need
a lot of flour!
Shape dough in a ball.
Transfer to sprayed flower pot.
Let double in size.
Bake at 400 degrees for 5 minutes.
Turn down to 350 degrees for 5 minutes,
then 325 degrees for 5-10 minutes.
Yields six pots.