Flowerpot Bread

Name: Flowerpot Bread
Ingredients: 1 pkg. active dry yeast; 1/2 c. warm water; 1/8 tsp. ground ginger; 3 Tbsp. sugar; 1 (13 oz.) can evaporated milk; 1 tsp. salt; 2 Tbsp. salad oil; 4 to 4 1/2 c. unsifted all-purpose flour; butter or margarine

9 ingredients

14 steps

Ingredients

1 pkg. active dry yeast
1/2 c. warm water
1/8 tsp. ground ginger
3 Tbsp. sugar
1 (13 oz.) can evaporated milk
1 tsp. salt
2 Tbsp. salad oil
4 to 4 1/2 c. unsifted all-purpose flour
butter or margarine

Directions

1

Season a 6-inch pottery flowerpot by greasing it thoroughly. Place empty into a 425° oven for 30 minutes.
2

Repeat.
3

(This prevents loaf from sticking and seals the pot.
4

Do not put water in the pot after it has been seasoned.)
5

Dissolve the yeast in water in a large mixer bowl.
6

Blend in ginger and 1 tablespoon sugar. Let stand in a warm place until the mixture is bubbly, about 15 minutes.
7

Stir in the remaining sugar, milk, salt and oil.
8

With the mixer on low speed, beat the flour, one cup at a time, beating very well after each addition.
9

Beat in the last cup of flour with a heavy spoon.
10

Add flour until dough is stiff, yet too sticky to knead.
11

Place in the flowerpot and let stand until dough rises 1 1/2 inches over the top.
12

Bake in a 350° oven for 60 minutes.
13

The top will be very brown.
14

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