Flower Power Bread

Ingredients

Combine the flour, salt and, sugar in a medium-large bowl.  Mix the yeast with 11/4 cups of the water until creamy, then stir in the remaining water.  Make a hole in the middle of the dry ingredients and pour in the yeasty water.  Add the oil.  Using a wooden spoon, mix to a soft dough. Add more water if needed – it shouldn’t need more than 2 ½ cups, but this depends on the type of flour. Tip out onto a lightly floured bench top and knead for ten minutes, or until the dough is smooth and no longer sticky. Rub it 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 doubled in bulk – how long you need to leave it will depend on the warmth of the air. Preheat oven to 220degC. 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 bench top.  Divide dough into pieces to your flowerpots, shape into a ball to fit inside, cover with plastic wrap and leave in a warm place for 40 minutes or until the dough has risen to the top of the flowerpots..   Brush tops with water, sprinkle with poppy or sesame seeds and bake in pre-heated oven for 40 – 45 minutes or until well risen and brown.  Tip out while onto a wire rack. Tip: For a lighter bread, use half wholemeal flour/half unbleached plain bread flour. Note: use new terracotta flower pots, about 12cm in height, to make Flour Power bread. Soak them in cold water for a few hours then scrub well  (don’t use detergent).  Dry well then line with baking paper or foil brushed lightly with oil.