Ewoodbear posted 04-30-98
Cheese and Oat Flowerpot Bread
Makes 4 x 4" pots
1 1/2 tsp dried yeast
1 tsp caster sugar
1/2 pt warm water
12 oz strong white bread flour
2 tsp salt
1 tsp mustard powder
freshly ground black pepper
4 oz porridge oats
2 oz cheddar cheese, grated
2 oz parmesan cheese, grated
2 oz gruyere cheese, grated
1 tbsp vegetable oil, plus extra for greasing
1 large egg, beaten
milk for brushing tops of loaves
2 oz cheddar cheese, grated, for sprinkling
Oven temperature 425 F
Mix the yeast and sugar with 1/2 pt lukewarm water. Leave in a warm
place until frothy - about 10 mins.
Sift the flour, salt and mustard into a bowl. Add plenty of pepper and the
oats.
Mix in the cheeses, then add the yeast
liquid, oil and egg and mix to a dough.
Transfer to a floured surface and knead for 10 mins. Knead into a round,
then transfer the dough into an oiled bowl, cover with oiled polythene
and leave to rise in a warm place until doubled in size - about 1-2 hours.
Oil 4 clean terracotta pots. Divide the dough, knead lightly and press
into the pots.
Cover and leave to rise in a warm
place for up to 1 hour until doubled in size.
Brush the loaves with milk and sprinkle with the cheese.
Cook towards the top of the oven for about 30 minutes until well risen
and golden.
Turn out and cool on a wire rack.
You should grease them thoroughly though, and it's good practice just to
wipe cooking flowerpots (and other pots, etc) clean, not immerse them in
water because they just stick to everything afterwards.