Flower Pot Rosemary Bread

As I’ve been sharing all week, we’ve finally replenished all of the herbs in the house. We try to keep a small indoor herb garden growing in the kitchen because they smell so good and they’re totally fantastic to cook with. I don’t know if you guys have ever had a tomato, basil and mozzarella panini but oh my word – run to the grill right now and make one. They’re SO good!

We’ve been cutting down on carbs and especially bread over the past few months. While the pudgy areas around my waist are thankful, there are times when I just want a piece of bread with my cheesy pasta and a bottle of wine already ha ha! We recently decided to treat ourselves to a pasta dinner cheat night, which was awesome. Just thinking about the olive oil and the spices dripping off that fluffy piece of bread makes my mouth water all over again.

Did you guys know you could bake bread in a flower pot? This was my first time trying it after reading about it from Brooke at Nesting with Grace. I adapted her recipe just a bit in order to make 2 loaves in 6 inch pots.

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Here’s the recipe I used in case you want to make your own Rosemary Flowerpot bread too…

1 ½ cup room temperature water
¼ cup yeast
1 teaspoon salt
½ teaspoon sugar
3 cups organic bread flour
1 tablespoon dried rosemary

 

and here’s the step by step…

Wash terra cotta flower pots with a mild dish detergent and dry completely.

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Once the flower pots are clean and dry, wipe the inside of the flower pot with olive oil.

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Line a cookie sheet with aluminum foil, place prepared pots onto the foil and into the oven at 200 degrees for one hour. This process is called seasoning. Adjust the amount of time your pots are in the oven based on the amount of pots you are trying to season at one time.

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In a large bowl, mix together water,

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yeast, salt, and sugar,

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then add flour.

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Mix together just until the ingredients are wet and add rosemary.

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Place a piece of plastic wrap over the bowl. Set aside for 8-24 hours so the dough can rise.

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Once the dough is ready, you need to degas (to punch down/deflate the dough to redistribute the yeast) before separating the dough into your flowerpots

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Make sure you’ve added another several coats of olive oil on the inside of each pot before placing a bit of dough into the pots. They will be so much easier to get out of the pot if you have them greased well.

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Bake at 400 degrees for about 35 minutes or until the tops of your bread are golden brown. As always, use caution and care when baking and using the oven.

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Serve warm with herb seasoned butter, olive oil or your favorite sopping sauce.

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See you guys back here tomorrow. I can’t believe it’s already time to say goodbye to March!

Many blessings,

CoCo

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