Baking bread where the dough has been given a pattern by rising in a basket or baking them in pans, clay bowls or clay flower pots makes a nice change from standard bread baking.These herb bread are baked in clay pots, and may even be served at the table in the pots.
Makes 2 bread
Moulds: Pots of clay
Preparation time: Approx 25 min.
Raising: A total of approximately 50 min.
Cooking: Approx 40 min.
Oven temperature: 225° C / 435° F
Bottom shelf of the oven
Suitable for freezing
1/2 kg [1,1 lb] flour (8-8,5 dl / 1,6-1,7 pt)
50 g [1,75 oz] yeast
1 1/2 dl [0,3 pt] milk
2 teaspoons salt
1/2 teaspoon sugar
50 g [1,75 oz] of butter / margarine
4 tablespoons chopped dill
1-2 tsp dried fennel
1/2 teaspoon dry rosemary
1 pinch of freshly ground nutmeg
1-2 teaspoons anise
 Sift the flour and make a well in the middle. Add yeast, pour in lukewarm milk (approximately 37° C / 98.5° F) and stir in salt, sugar. Set the bowl warm and covered, for 15 minutes.
 Stir melted, slightly cooled butter with lightly beaten egg, finely chopped dill, chopped herbs, anise and nutmeg. Save some of the anise for garnish.
 Pour ithe mixture into the dough bowl and work the dough vigorously. Set it to rise for 15 min., warm and covered.
 Put the dough onto a lightly floured surface, divide it in half, and put the two halves in plant clay pots that have been washed, dried and brushed with oil. Cover with a kitchen towel and set the loaves to rise for about 20 min. Brush with water and sprinkle with the rest of anise. Bake at 220° C / 435° F for about 40 min. Vault the loaves gently out onto a rack to cool. Put them eventually back into the pots before serving.
Tip: Herb Bread can be frozen with or without the flower pot, but be aware that the clay pots can very break on impact in the freezer. They must therefore be protected well and should be wrapped in aluminum foil.