Flowerpot Cheese
Breads
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3 cups warm water
2 teaspoons yeast
cup mozzarella cheese
cup ricotta cheese
cup feta cheese
handful of thyme
4 cups baking flour
2 teaspoons salt
2 tablespoons butter
1 teaspoon honey
6 small terra cotta pots
parchment paper
olive oil to rub the inside of the pot
fresh herbs for decoration
Preheat oven to 450 degrees. In a large bowl
combine the warm water and yeast and let sit for
5 minutes.
While yeast is sitting, mix together all three
cheeses and thyme in a separate bowl.
To the bowl with the yeast, stir in the first two
cups of flour, salt, and butter. Stir in the next two
cups of flour, add honey, and mix into a dough.
Knead the dough on a floured surface for about
10 minutes. Put dough in an olive oiled bowl,
covered with a damp towel, and let sit until it has
doubled in size, about an hour.
Remove the dough from the bowl, press out the
excess gas in the dough, and knead for another 5
minutes on a floured surface. Cut the dough into
6 pieces, each piece the size needed to fill about
half a small pot. Test dough pieces for size, but
don’t yet put each into pots.
Roll out the dough pieces and place cheese
and herb mixture in the center of each. Press
together the seams with a little water to make a
small package.
Coat each pot with a little olive oil, then line
with parchment paper. Place each dough ball
in a pot, put pots on a cookie sheet and drizzle
dough tops with
olive oil. Squirt each
bread ball with water
from a spray bottle,
and lay herbs on top.
Bake for 25 minutes
or until golden
brown.
Serve with your
favorite jam!
Recipe makes 6
breads.
happy spring!
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In Anni’s Conscious Kitchen