Make cinnamon swirl flower pot bread for a rustic gathering. They are easy to make, but of course like all bread…it takes time.
Prep Time:4 hours
Cook Time:18 minutes
Total Time:4 hours 18 minutes
6 tablespoons salted butter
1 cup whole milk
2 –1/2 teaspoons active dry yeast
1/3 cup sugar
3–1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons cinnamon
A little extra butter to grease the flower pots
Melt butter and add milk. Allow the milk and butter to cool slightly.
Sprinkle yeast on top and gently stir it into the butter and milk and let sit for 10 minutes.
Combine the flour and salt
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk, butter and yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined. I drape a clean damp kitchen towel over the mixer to avoid the flour dust escaping into the air.
Switch to the dough hook attachment and knead dough on medium speed for ten minutes. Coat a bowl with a little canola oil, add the dough and coat with the oil. Cover bowl in plastic wrap and set it in a warm place for at least 2 – 1/2 hours. Unless it’s mid summer, I generally turn the oven on and place the bowl on top of the oven.
Roll dough into a rectangle. Spread softened butter on the rectangle and sprinkle with cinnamon (and sugar if you like) evenly over the buttered dough
Roll the dough length-wise and cut in half and then in half again so that you have four pieces.
Coat the inside of each flower pot with the softened butter. Place each piece with the cinnamon swirl side up into each flower pot. Cover with a clean kitchen towel and let rise for one hour (again in a warm area, like the top of the stove).
Once they are ready to be baked, the dough is just about to the top of the baking pot rim, but still inside the pot. Put flower pots on a baking sheet and bake for 18 minutes at 350º.
Remove from oven and allow to cool lightly. Then holding each pot with a kitchen towel, take a knife and run it along the inside to release the bread. You may have to push the dough through the drainage hole at the bottom if it appears stuck. Remove to a cooling rack for a few minutes. Then put each back into the flower pot and serve.
**Prepare your terra cotta pots by washing them and then coating the inside and outside with canola oil. Place them on a baking pan and bake in a 250º oven for 2 1/2 hours. Repeat this twice the first time you are using them to bake bread.
Keywords: flower pot bread, cinnamon swirl flower pot bread