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1
Rub the yeast into the flour (or mix in if using dried yeast).
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2
Add the remaining ingredients and the water and oil.
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3
Mix for a couple of minutes until the dough starts to form.
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4
Transfer the dough onto your working surface.
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5
Continue to mix the ingredients by stretching out the dough and folding it over onto itself.
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6
Keep working the dough until it comes cleanly away from the work surface and is not sticky.
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7
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
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8
Place the dough into a mould (I used a panettone mould) cover with a tea towel.
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9
Rest the dough for a minimum of two hours, until it has duplicated or triplicated it's volume.
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10
Preheat the oven to its maximum temperature, and bake for about 30 minutos at 200 u00b0C.
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11
When it is ready, let it cool and cut away its top with a bread knife.
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12
Prepare the decorated top
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13
Mix all the ingredients for a couple of minutes until the dough starts to form.
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14
Transfer the dough onto your working surface, knead and form a ball.
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15
Refrigerate for at least 1 hour.
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16
Roll out very thinly (about 0.5 cm), cut a circle with the bread diameter, and decorate as seen on the image.
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17
Prepare also the handles of the pot.
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18
Refrigerate or freeze for at least one hour.
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19
Preheat the oven to 200 u00b0C and bake for 10-15 minutes, until it is golden and crispy.
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20
Let it cool, cover the bread with the top, insert the handles using a sharp knife, and your bread pot is ready!
