Recipe - Flower Pot Egg Bread

One half cup Water; Lukewarm
1 tablespoon Sugar
2 pack Active Dry Yeast; *See Note
1 One half cup Milk; Scalded, And Cooled
3 tablespoon Sugar
1 tablespoon Salt
3 Egg; Lightly Beaten
One fourth cup Shortening Or Butter;
Softened
7 cup AllPurpose Flour; To 7 1/2
Cups
1 Egg Yolk
1 tablespoon Cold Water
Sesame Seeds

*Years ago when I made this bread I used to use 1 Tablespoon yeast.

Measure water, add 1 tbsp. sugar and stir until sugar dissolves. Sprinkle
yeast over and let stand 10 minutes. Put scalded, lukewarm milk into large
bowl. Add 3 tbsp. sugar, salt, eggs and shortening and beat together. Add
half of flour and beat thoroughly with wooden spoon. Add enough of
remaining flour to make a fairly stiff dough that is easy to handle. Mix
very well with hands. Turn out on floured board and knead until dough is
smooth and small bubbles appear under the surface (about 5 minutes). Round
up and put in greased bowl. Grease top of dough, cover with a damp cloth
and set in a warm place. Let rise until double in bulk (about 1 One half hours).
Punch down and let rise again until nearly double (about 45 minutes). Punch
down again. Shape dough into balls (just as for dinner rolls), making them
just large enough to halffill your chosen flower pots (I used one 7 pot,
one 6inch pot and one 5inch pot). Put balls in wellgreased pots and set
in a warm place. Let dough rise until level with the tops of the pots. Heat
oven to 375 degrees. Beat egg yolk and cold water together lightly with a
fork. Brush over tops of loaves and sprinkle generously with sesame seeds.
Bake about 1 hour or until loaves sound hollow when tapped lightly on top.
Cover with aluminum foil if loaves start to brown too much on top. Let
stand in pots 5 minutes. Loosen carefully and turn out on racks to finish
cooling. Note: Bake dough in three 9 x 5 x 3inch loaf pans if desired.

Recipe by: Margo Oliver's Weekend Magazine CookBook

Posted to MCRecipe Digest V1 #907 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 13, 1997