Use any of your favourite herbs in this mix. You will need six small terracotta flowerpots. To prepare them for baking, wash thoroughly, oil inside and out and then bake three or four times when you have something else in the oven.
Ingredients
For the garlic & herb flowerpot bread
- 3 cups flour
- 1 cup wholemeal flour
- 1½ teaspoons salt
- 1 tablespoon yeast
- ⅔ cup lukewarm milk
- ½ cup lukewarm water
- 50g butter — melted
- 2 cloves garlic — crushed
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh sage
- 1 egg — beaten
- Fennel seeds (optional)
Method
For the garlic & herb flowerpot bread
- Lightly grease 6 small terracotta pots and line with baking paper.
- Sift the flours and salt into a large bowl and make a well in the centre.
- Blend the yeast with a little of the milk until smooth, then stir in the remaining milk.
- Pour the yeast mixture into the flour and mix to combine.
- Cover the bowl and leave in a warm place for 15 minutes.
- Add the water, melted butter, garlic and herbs and mix to form a dough.
- Turn out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. You can use an electric mixer with a dough hook for this.
- Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and leave in a warm place for 1¼–1½ hours or until doubled in size.
- Turn out onto a lightly floured surface and knock back (punch down).
- Divide the dough into 6 portions and shape them to fit into the prepared flowerpots. They should approximately half fill the pots.
- Cover with oiled plastic wrap and leave to rise in a warm place for 30–45 minutes.
- Preheat the oven to 200°C (180°C fan bake).
- Brush the tops with the beaten egg and sprinkle with fennel seeds, if using.
- Bake for 15–20 minutes or until golden.