Flower Pot Brioche
Easter is a perfect occasion to make bread, not just any bread, but a
rich, buttery, delectable brioche.
I like to bake them in small terra cotta planters, new ones, of course.
six - 6 inch terra cotta flower pots, soaked in water for 1 hour
1 ½ Tablespoons dry yeast
½ cup warm water
1 teaspoon sea salt
2 Tablespoons sugar
4 large eggs, beaten
4 cups unbleached flour
1 cup melted butter
½ cup raisins (soaked in 1 cup warm water) discard water
1 small egg, beaten and used as a wash to glaze the tops of brioche
Place the warm water in a measure cup, stir in the sugar and yeast. Let it sit
until it begins to bubble.
In a large bowl mix the flour, beaten eggs, butter, salt, drained raisins and yeast mixture.
Knead the dough until it is smooth, adding flour as you require until the dough is smooth not sticky. Place in a lightly buttered bowl and let it rise until double in size. About 1 hour. .
Remove the pots from the water, butter the inside of the pots. Set aside.
Punch the dough down, cut into 6 pieces, roll into balls and place into the buttered flower pots.
Set aside to rise for 30 minutes, or until doubled. Brush lightly with the egg wash then bake at 400 F. for 20 - 30 minutes or until golden brown.
Remove from the pots and let cool.
Makes 6 flower pot brioche.
copyright©caren mcsherry/05/92
