How to Bake Cinnamon-Swirl
Flower Pot Bread


Cinnamon-Swirl Flower Pot Bread

Equipment

  • 4 Seasoned Terracotta Baking Pots (Follow these instructions to season your pots)

  • Electric Mixer w/ Dough Hook

  • Baking Sheet

Ingredients

  • Baking Mix

  • Cinnamon Sugar Mix

  • Yeast

  • 1 Egg

  • 4 Teaspoons Milk

  • 3/4 Cup Warm Water 

  • Vegetable Oil


Steps


1.

In the bowl of an electric mixer (or a large mixing bowl if you're kneading by hand) add baking mix and yeast and blend with your hands until evenly distributed.

2.

In a separate bowl whisk together the egg and 4 teaspoons milk. Add in 3/4 cup warm water (straight from the tap is fine) and whisk to combine. 

3.

Add the egg mixture to the flour and mix with your hands until a shaggy dough forms.

4.

Using the dough hook attachment mix on medium-low for 7 minutes. Dough should be smooth, pliable and soft but not sticky.

5.

Turn dough out onto a lightly floured work surface.  Flatten the dough into a rectangle. Brush with oil and sprinkle cinnamon sugar mix generously over the top.

6.

Starting at the short end, roll the dough into a log. Cut the dough evenly into four sections.

7.

Coat the inside of your seasoned terracotta baking pots thoroughly with vegetable oil. Place one ball of dough, swirl-side up, in each baking pot. Cover baking pots with a kitchen towel and let rise in a warm area for 1 hour. After an hour, dough should be about the height of the baking pots. 

8.

Preheat oven to 350˚F and continue to let rise until the dough is above the lip of the baking pot. Place baking pots on a baking sheet and bake on the center rack for 18 minutes. 

9.

Let cool. When the bread and baking pots are cool enough to handle turn over and using a knife scrap any dough off the bottom of the pot. Remove each loaf from the baking pots and let both cool for 5-10 minutes. Return bread to terracotta baking pots for serving.

10.

Wash terracotta baking pots with warm water and plan your next flower pot loaf. Elastic doughs work great with a well oiled baking pot. For runnier doughs (like quick breads) line your baking pot with parchment paper.