-
1
Soften yeast in water.
-
2
Beat egg in mixing bowl; add sugar, salt and softened butter.
-
3
Stir in milk gradually; cool until lukewarm.
-
4
Add yeast and 1/2 of the flour; beat for 2 minutes with electric mixer at medium speed, scraping bowloccasionally.
-
5
Add cheese and 1/2 cup flour;beat at high speed for 2 minutes,scraping bowl occasionally.
-
6
Stir in enough remaining flour to make stiff dough.
-
7
Knead dough on floured surface for 8 to 10 minutes or until smooth and satiny.
-
8
Place in large buttered bowl; brush top with melted butter.
-
9
Cover; let rise in warm place for about 1 hour or until doubled in bulk.
-
10
Punch down.
-
11
Turn out onto board; cover.
-
12
Let rest for 10 minutes.
-
13
Divide dough into 7 parts; shape each part into 4 balls.
-
14
Cover hole in bottom of each seasoned flowerpot with aluminum foil.
-
15
Place 1 ball in bottom of each flowerpot.
-
16
Place remaining 3 balls on top;brush with melted butter.
-
17
Cover; let rise in warm place for about 30 minutes or until doubled in bulk.
-
18
Mix egg yolk with 1 tablespoon water; brush on dough.
-
19
Bake in preheated 375-degree oven for 17 to 19 minutes.
-
20
Remove from flowerpot;cool on wire racks.
-
21
To season clay flowerpots, grease insides of each flowerpot thoroughly; place on baking sheet.
-
22
Bake in preheated 375-degree oven for about 30 minutes; cool.
-
23
Repeat 3 times.
-
24
Do Not Wash Pots Once They Have Been Seasoned.
