Sunday, 25 September 2011
Flower Pot Bread
1lb strong white bread flour
2 tsp dried yeast
3 tsp sugar
1 1/2 tsp salt
1/2 pint tepid water
1/2 oz butter
2 oz mixed seeds
Stir 1 tsp sugar and the dried yeast into the tepid water and leave to stand until frothy, about 10 minutes.
In a large bowl stir together the flour, salt and the remaining sugar, add the butter and rub into the dry ingredients. Pour the yeast mixture into the bowl and mix till a dough forms.
Place the dough onto a floured surface and knead, using the heel of your hand to push forward and fold back until the dough is smooth.
Leave in a warm place for 45-60 minutes until doubed in size.
Pre-heat the oven to 230C
Bake the bread for 10- 30 minutes depending what size of pot you are using, the bread should be golden and sound hollow when tapped.
Cool on a wire tray then put back in the pots.
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