Flower Pot Bread

Be creative. Make this bread in tins, different shapped pans instead of the flower pots.

1 tbsp. dry yeast
1/2 C lukewarm water
1 tsp. sugar
1-1/4 C warm milk
1 tbsp. fat (lard, shortening, butter)
2 heaping tbsp. sugar

Combine the yeast, 1/2 cup of lukewarm water, and l tsp. of sugar. Let the mixture puff while you mix together the warm milk, fat, salt, 2 tbsp. of sugar, and 1-1/4 cups of lukewarm water. Add the yeast mixture and stir. When it has all dissolved, stir in the flour, 1 cup at a time. Mix well and then turn the dough out onto a floured board. Knead it quickly for 3 to 5 minutes. Let the dough rise, uncovered, at room temperature until it is almost double. Fold it over and knead for another 3 to 5 minutes. Cut it with a sharp knife into 3 medium or 4 small loaves.

Grease your clean, unused clay flowerpots. Put the dough into your containers and let it rise again until puffy and double in bulk. Bake in a preheated oven at 340-350F for 35 minutes. Glaze with butter if you like.

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