How to Bake Cinnamon-Swirl
Flower Pot Bread
4 Seasoned Terracotta Baking Pots (Follow these instructions to season your pots)
Electric Mixer w/ Dough Hook
Cinnamon Sugar Mix
4 Teaspoons Milk
3/4 Cup Warm Water
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.
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.
Add the egg mixture to the flour and mix with your hands until a shaggy dough forms.
Using the dough hook attachment mix on medium-low for 7 minutes. Dough should be smooth, pliable and soft but not sticky.
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.
Starting at the short end, roll the dough into a log. Cut the dough evenly into four sections.
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.
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.
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.
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.