Kid-Friendly: Rosemary Bread in a Flower Pot
Votes: 1
Time: 4 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 278, total fat 8 G., saturated fats 2 G., proteins 8 G., carbohydrates 44 G., fiber 3 G., cholesterol 8 mg, sodium 169 mg, sugar 2 G.
Calories 278, total fat 8 G., saturated fats 2 G., proteins 8 G., carbohydrates 44 G., fiber 3 G., cholesterol 8 mg, sodium 169 mg, sugar 2 G.
Rosemary bread baked in clay flowerpots makes charming gifts for friends, especially if you attach packets of seeds, such as rosemary, to the pots so you can plant them in the empty pots. Invite the children to help you bake. They can dissolve the yeast, measure the flour, and add it to the dough. They can watch the dough rise and shape the bread into balls. To wrap the gift, tie the packet of seeds and a small card to the pot with ribbon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp extra-virgin olive oil + extra for greasing
- 1 small onion, finely chopped
- 4 teaspoons of sugar
- 2 packets of 7 grams of active dry yeast
- 5 cups premium flour + extra for dusting
- 2 tbsp fresh rosemary leaves, finely chopped
- 1 tbsp coarse salt
- 3 tablespoons unsalted butter, melted
- Special equipment: 6 unglazed terracotta flower pots, diameter 10 cm.
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Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, about 8 minutes. Remove from heat and let the onion cool.
- Pour 0.5 cups of warm water (about 40°C) into the bowl of a mixer fitted with a dough hook (or into a large bowl if you are kneading the dough by hand), add sugar, sprinkle in the yeast and let stand until foam forms, about 5 minutes.
- Add 1 1/2 cups warm water (about 104°F/40°C), fried onion, the remaining 2 tablespoons olive oil, flour, rosemary, and salt. Mix on medium speed with the dough hook attachment (or a wooden spoon). Knead the dough on medium speed, adding a little more flour if the dough sticks to the bowl, until smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured work surface and knead, dusting lightly with flour as needed, until the dough is smooth and elastic, about 10 minutes).
- Grease a large bowl with olive oil. Place the dough in it, cover with plastic wrap, and let it rise at room temperature until it has more than doubled in size, about 1 to 1.5 hours.
- Meanwhile, cut parchment circles the same diameter as the bottom of the flower pot and place one circle in the bottom of each pot. Cut long, wide strips of parchment to completely cover the sides of the pots. Spray the parchment with cooking spray.
- Punch down the risen dough and divide it into 6 equal pieces. Holding a piece of dough in your hand, fold the edges down to form a ball, then place it seam-side down in the prepared flower pot. Repeat with the remaining dough balls and let them rise, uncovered, at room temperature until doubled in size, another 1 to 1.5 hours. The dough will rise above the rims of the pots.
- Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Bake the bread until dark golden brown, 25-30 minutes. Remove from the oven and brush the tops with melted butter. Let cool to room temperature and serve. Alternatively, wrap the pots in plastic wrap and store at room temperature for up to 2 days.
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