Flowerpot Bread

1. 1

   Season a 6-inch pottery flowerpot by greasing it thoroughly. Place empty into a 425u00b0 oven for 30 minutes.

2. 2

   Repeat.

3. 3

   (This prevents loaf from sticking and seals the pot.

4. 4

   Do not put water in the pot after it has been seasoned.)

5. 5

   Dissolve the yeast in water in a large mixer bowl.

6. 6

   Blend in ginger and 1 tablespoon sugar. Let stand in a warm place until the mixture is bubbly, about 15 minutes.

7. 7

   Stir in the remaining sugar, milk, salt and oil.

8. 8

   With the mixer on low speed, beat the flour, one cup at a time, beating very well after each addition.

9. 9

   Beat in the last cup of flour with a heavy spoon.

10. 10

    Add flour until dough is stiff, yet too sticky to knead.

11. 11

    Place in the flowerpot and let stand until dough rises 1 1/2 inches over the top.

12. 12

    Bake in a 350u00b0 oven for 60 minutes.

13. 13

    The top will be very brown.

14. 14

    Brush top lightly with butter and let cool 5 to 10 minutes, then loosen crust around the edge.

* Per serving · 4 servings · Values may vary.

No additional tips available.