This simple twist takes a regular plain terra cotta flowerpot and turns it into the perfect rustic baking stone with a little preparation. If you’ve never made bread from scratch, the step by step process is pretty easy to follow and since this dough is so forgiving – it’s sure to yield a delicious loaf {or pot} in the end.
Materials and Ingredients Needed
8 Six Inch Terra Cotta Pots
Shorting {in the solid form, like Crisco}
For the Bread
4 Packages of Active Dry Yeast
3 Cups of Warm Water
1 Cup of Milk
6 Tablespoons of Sugar
6 Tablespoons of Butter
1 Tablespoon of Salt
11-12 Cups of All- Purpose Flour
If you do not need a lot of bread this recipe can be cut in half.
Preparing the Pots:
Begin by seasoning the terra cotta pots before baking. Start by washing and drying new unglazed terra cotta flower pots. {make sure they are plain, true terra cotta and not sealed or decorated} If you are able to find pots without the drainage holes cut they are recommended – however if the holes are already cut they can still be used.
Coat the insides and rims well with shortening. Place the pots on a baking sheet and bake in the oven at 425° for 1 hour.
Remove the pots from the oven. While they are still hot, grease the inside and rims again with a second coat of shortening and leave them to cool for 3 hours. {note: the pots will be extremely hot so use a oven mitt and grease them with a brush}
{note: These seasoned pots are just like any other stoneware used for baking and must be completely seasoned or else the bread will stick}
Preparing the Dough:
{2} While waiting for the yeast – heat the milk, sugar, butter and salt on the stove top over medium heat – until the butter melts and the sugar dissolves. Remove from the heat and cool until the mixture is lukewarm.
{3} Stir the milk mixture into the yeast mixture. Using a stand mixer, fitted with the paddle attachment {or other heavy duty electric mixer}, set the speed on low and beat in the flour – 1/2 cup at a time – until a stiff dough forms.
{4} On a floured surface, knead the dough for 5 minutes – until smooth and elastic.
{5} Place the dough in a large greased bowl – turning once to give the dough a light coat of oil. {I simply wash the same stand mixing bowl, completely dry and spray it with cooking oil}
{6} Loosely cover the dough with a cloth and let it rise in a warm place for about an hour – until it has doubled in size.
Filling and Baking the Bread:
{2} On a floured surface, knead the dough for about 30 seconds to remove any air bubbles.
{3} Roll the dough into a long rope and cut into 8 equal pieces.
{4} Take each piece of cut dough, shape it into a ball and place in the seasoned terra cotta pots. The dough should sit just below the rims of the pots. Place the pots on a baking sheet.
{note: If the pots you are using have a drainage hole already cut in the bottom of the terra cotta, lay a piece of foil in the bottom of the pots to cover the hole and spray the foil with cooking spray}
{5} Lightly spray a piece of plastic wrap with cooking oil and place over the pots. {the spray will prevent the dough from sticking to the wrap}
{6} Place the pots in a warm place for about an hour until the dough has risen above the rims {as shown below}. Remove the plastic wrap.
Once the bread is done baking remove it from the pots, let cool and serve.
If giving as a gift, leave the bread in the flowerpot and tie with a simple bow.
The bread is not only delicious but makes a wonderful presentation when given in the flowerpot.
It’s quite a conversation piece.
And well worth all the time it takes to prepare.
Enjoy.
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This bread looks so delicious! Haven’t baked bread from scratch for a long while, but this inspires me! Thanks for sharing!
It looks so pretty! Bet it tastes great!
How fun, unfortunately I am not blessed with bread making skills… I may try again one day
hi! oh wow, brings back memories when i used to waitress in a little cafe in kerikeri, Northland NZ… they made them there- delish!!! Great gift idea!
There is no translation in french.It’s a pity
Bye
I always wondered how they seasoned the pots. Thank you. The bread looks wonderful.
I always wondered how they seasoned the pots. Thank you. The bread looks wonderful.
Stephanie ~~
Delicious Bread, Presented so Beautifully, Oh I wish I had New Flower Pots …
I’d start baking right now.
Thanks ~~ Hugs ~ Connie xox
Stephanie,
I too wish I had some new pots! It is way late for me to go shopping! Thank you because they look yummy!
Smiles, Alice
Adorable!
I’ve been looking for a great bread recipe, thank you for sharing.
Use caution – not all pots are food safe. The clay could contain heavy metals that will leach into the food.
I’m a bread novice. How do you know if the bread is done, or if you need to lower the temp and cook longer?
Hello,
I have not commented before but have watched your blog for a little while for crafts and love going back to these older posts from time to time…
I just had to comment, I have known about this although I haven’t done it myself…yet. Your ribbon around the baked bread has me inspired to try these now for Thanksgiving and to make some homemade pecan butter, apple butter, and true honey w/ comb to add to the side for goodness. Thx for having this posted and having such a nice presentation pic to inspire those of us who always thoughts it was a nice idea but never tried…. just because. I think this will add an impressive little display of bread along with our rolls for the holidays.