| Flower Pot Bread
2 clay flower pots (6 inch)
1 c milk
1 c water
2 tbs butter
4-5 c flour
2 pkg active dry yeast
2 tbs sugar
1 tbs salt
1 1/4 c Cheddar cheese, shredded
1 egg
2 tbs minced parsley
1 tsp caraway seeds
1/4 tsp tarragon
Wash flower pots, bake dry (15 minutes at 350 degrees), let cool. Line pots with foil very generously. Bring milk, water, butter to a boil, cool to 110 degrees. Mix 2 cups flour with sugar and salt. Add warm liquid and beat 2 minutes. Add cheese, egg and herbs, beat 2 more minutes. Stir in enough additional flour to make stiff
batter. Cover and place in warm spot, let rise until doubled (about 1 hour). Punch down batter and put into flower pots. Bake at 375 degrees until golden, about 50 minutes. Remove from pots and cool on wire racks. Once cool, remove the foil, slice and return to the pots for an unusual and attractive servings.
Recipe featured in Bread Daily on 11/30/01.