Description
A slightly spiced flavour and a joyous colour for a special potted bread.
Ingredients
Scale
- 2 ¾ cup (400 gr.) all purpose flour
- 1 ½ teaspoon salt
- 0.42 ounces (12 gr.) fresh yeast
- generous ½ cup (130 ml.) whole fat milk
- a scan ½ cup (100 ml.) warm water
- 3 tablespoons (45 gr.) melted unsalted butter
- 2 packages saffron
- 1 whole egg, to glaze
- poppy seeds
- oil to grease pots
Instructions
- Before using the flowers pots, you have to prepare them. Wash them properly, grease them inside and outside and bake them 3 or 4 times, in hot oven, 400 F (200°) for 30 – 40 minutes.
- In a mixing bowl, sift flour together with salt, and make a mound. Dissolve yeast in some milk; when completely dissolved, add the remaining milk and pour the mixture inside the mound of flour and sprinkle with some on the top, collecting ftom the edges.
- With a clean towel cover the bowl and let rest about 15 minutes, somewhere warm.
- Add warm water, melted butter, saffron and mix until you get a dough.
- On a floured surface dump the dough and knead for 10 minutes until you get a set and elastic dough. If you have a food processor, pour all the ingredients and pulse untill a set and elastic dough.
- Shape the dough into a ball and let rise for 75 minutes, or until the dough has doubled its volume, in a lightly oiled bowl tightly covered with cling-film.
- Lightly grease 2 pots and preheat oven to 400 F ( 200°).
- Dump the dough on a floured surface, divide in half, and arrange it inside the pots.
- Cover with lightly oiled plastic wrap and let rise about 30 minutes, or until the dough rises til 0.98 inches (2,5 cm.) from the edge of the pot.
- Brush the top of the loaves with the beaten egg, sprinkle with poppy seeds and bake for about 35 minutes or until golden brown.
Notes
(I used 2 flowers clay pots 4.3 inches (11 cm.) in diameter and 3.9 inches (10 cm.) height)
- Prep Time: 1 hour 40 mins
- Cook Time: 35 mins