"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Flower Pot Bread Recipe

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This recipe for Flower Pot Bread, by , is from Yulee United Methodist Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Levy


2 clay flower pots (5 1\2 " in diameter)
1 c. Milk
1 c. water
2 Tbsp butter or oleo
5 to 5 1\2 c all purpose flour
2 (1\4 oz) pkg. active dry yeast
2 Tbsp sugar
1 Tbsp salt
1 1\4 c shredded cheddar cheese
1 egg
2 Tbsp minced parsley
1 tsp Caraway seed
3\4 tsp dried tarragon leaves

Wash flower pots; bake in 375 oven for 15 minutes. Cool. Line pots with aluminum foil,; grease generously. Heat milk, water and butter in sauce pan to boiling. Cool to 110 degrees mix two cups of flour, the yeast, sugar and salt in large bowl. Mix in milk; beat 2 minutes. Mix in cheese , egg, parsley, caraway seeds and tarragon; beat 2 minutes. Stir in enough flour to make stiff batter (batter will leave side of bowl). Cover; let rise in a warm place until doubled in size about 1 hour. Stir down batter. Spoon batter into flower pots. Bake in preheated 375 oven until golden brown, 50 to 55 minutes. Cool on wire racks.
Bread may be made three days in advance. Store wrapped in aluminum foil at room temperature. Bread can be frozen an stored two months; remove from flower pots and wrap in aluminum foil.




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