Flower Pot Bread - 1969

Flower Pot Bread 2 cups milk 3 tbsp. sugar 3 tbsp. shortening 3 tsp. salt 1 cup lukewarm water 2 tsp. sugar 2 env. dry yeast 6 cups sifted flour Melted shortening

Wash and thoroughly grease three red clay flowerpots 5-in. wide and 5-in. deep. Bake pots at 375 deg. 5 to 10 min. Repeat the process. Scald milk in saucpan. Remove from heat and add 3 tbsp. sugar, shortening and salt. Stir until shortening is melted, then cool to lukewarm. Combine lukewarm milk, then stir in 4 cups flour and beat well. Add remaining flour and mix well. This is a sticky dough. Turn dough into a greased bowl and brush top with melted shortening. Cover with waxed paper and towel and allow to rise in a warm place until doubled, about 30 to 45 min. Turn dough onto a lightly floured surface and knead lightly. Divide dough into three equal parts and place in well-greased flower pots. Cover and let rise in a warm place until doubled in bulk. Bake at 375 deg. 35 to 40 min. with a double thickness of foil on oven rack under pots. Serve in pots using real or fak flowers "growing" from them. Makes 3 loaves."

---"Flower Pot Bread on Spring Menu," Amy Vanderbilt, Los Angeles Times, May 29, 1969 (p. F8)

Photo: The Bread Kitchen

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