Flower Power Bread
Inroduction
About this Recipe
By: Sheridan Rogers
Have fun making these cute flowerpot breads at home with friends during the school holidays. You’ll need about 4-6 new terracotta flowerpots. Make sure to wash and dry them thoroughly before using. Brush the insides lightly with oil then line them with baking paper. If you don’t have flowerpots, bake the bread in loaf or bread tins. Brush the tins lightly with oil before using. The recipe is from my Mini Chef eBook with photography by Andrew Payne.
Ingredients
- wholemeal flour, preferably organic 3 1/2 cups (525g)
- unbleached plain flour, preferably organic 3 cups (450g)
- salt 2 teaspoons
- raw sugar 1 tablespoon
- dry yeast 1 sachet (2 teaspoons)
- warm water 2 – 2 1/2 cups (500ml-625ml)
- olive oil 1 tablespoon
- poppy or sesame seeds for tops
Combine the flours, salt and half the sugar in a medium-large bowl. In a small bowl, mix the yeast with 1/2 cup warm water and remaining sugar. Stir until creamy, then set aside for 10 minutes – this helps to activate the yeast. Make a hole in the middle of the dry ingredients and pour in the yeast mixture. Add 2 cups of the of the water and the oil. Using a wooden spoon, mix to a soft dough. Add more water if needed – it shouldn’t need more than 2 1/2 cups, but this depends on the type of flour. Tip onto a lightly floured benchtop and knead for 10 minutes, or until the dough is smooth and no longer sticky. If you have an electric mixer with a dough hook, use that if you like as it will take less time (be sure to follow the manufacturers instructions). Rub the dough lightly all over with oil and place in a large bowl in a warm place, covered with plastic wrap and a tea towel. Leave 1-2 hours or until dough has almost doubled in size – how long it takes depends on how warm the air is. Preheat oven to 220degC (410F). Knock the dough back firmly with your knuckles (punch it down), then turn out of the bowl and knead again for a few minutes on a lightly floured benchtop. Divide dough into pieces to fit inside your lined flowerpots. Fill pots to two-thirds full for a full top, or half fill for a lower top. Cover with plastic wrap and leave in a warm place for 40 minutes or until the dough has risen. Brush tops with water, sprinkle with poppy or sesame seeds. Place pots on a baking tray and bake for 40 -45 minutes or until well risen and brown. Tip out while warm onto a cake rack. Small flowerpots will take less time, about 30 minutes.