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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the flower pots: | 2. Take two to six earthenware flower pots (3 to 6 inches in size). Wash thoroughly and grease them inside and outside, with lard, butter or oil. (Please use NEW plant pots, of course!). | 3. Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes. | 4. Repeat the process two or three times for a good "seasoning" and non-stick surface on your flower pots. | 5. Before baking with them, line the base with greaseproof paper or baking parchment - especially if there is a hole in the bottom of the flower pot! | 6. To make the Bread: | 7. If you are using dried yeast. Dissolve one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, blend it into the warm water. | 8. Place the flours, salt and sugar in a large mixing bowl and rub in the butter. | 9. (Add any extras you might be using here.). | 10. Add the yeast liquid to the dry ingredients and mix to a soft dough. | 11. Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky. | 12. Cut the dough in to even sized pieces and place in the prepared and well oiled/buttered flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with mixed seeds. | 13. Place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes. | 14. Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (450°F) or Gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped. | 15. Remove the bread from the flower pots and cool on a wire rack. You can then replace them in the flower pots to serve, once they have cooled! | 16. This dough can be proved in a bread maker/machine for ease and with good results. Follow your machine's instructions, I add liquids to my bread maker first and then dry ingredients last. | 17. Add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "Extras" alert sounds or add them to the "Exras" tray. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread flour	1			494.57	99.3661	16.4126	2.2742
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
butter	1/2	ounce		80.7975	3.7124	2.5246	6.803999999999999
yeast	1/2	ounce		26.2233	2.8945	3.3849	0.1276
water	1/2	pint	tepid	-	-	-	-
poppy seed	2	ounces		297.6697	15.9494	10.2001	23.5641
seed	2	ounces	mixed	13.0408	1.1907	2.2623	0.3912
pumpkin seed	2	ounces		50.4333	0.0	10.9933	0.3967
walnut	2	ounces	chopped	501.219	0.0	0.0	56.699
cheese	2	ounces	grated	200.15099999999998	1.3268	12.1338	16.2956
olive	2	ounces	chopped	133.2426	5.2163	6.6905	9.3553
garlic clove	2		peeled crushed	-	-	-	-
herb	2	tablespoons	mixed	-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
onion	1/2		peeled grated	32.0	7.472	0.88	0.08
sun tomato	2	tablespoons	sun-dried drained diced	-	-	-	-
oil				-	-	-	-
lard				-	-	-	-
butter				80.7975	3.7124	2.5246	6.803999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.