Bake Some "Flour Pot" Bread
Aimee Olexy, owner of Talula’s Garden, Talula’s Table and Talula’s Daily in Philadelphia, Pennsylvania, loves bringing the garden to the table both literally and figuratively. The walls of her restaurants are lined with window boxes brimming with plants and her menus are full of farm-fresh ingredients like creamed kale, stuffed summer squash and sweet potato tortellini with pickled mustard greens.
She also knows how to set a table: Her supper club menu at Talula’s Daily starts with “flour pot” bread, or bread baked in a ceramic flower pot [Editor's Note: if you are using a glazed pot, make sure you choose a lead-free vessel]. Made with day-old dough used as a starter, the super simple recipe can be adjusted to flower pots of any size and shape.
“Not only do they look playful and pretty,” Olexy says. “But they also hold heat really well!”
Flour Pot Bread
From Vita Shanley, executive pastry chef of Talula’s Garden, Talula’s Table and Talula’s Daily, Philadelphia, Pennsylvania
Yields 6 pots
- 1 1/8 cups butter
- 2 cups milk
- 8 eggs
- 1 tablespoon + 2 teaspoons yeast
- 2/3 cup sugar
- 1 tablespoon + 2 teaspoons salt
- 1 ½ tablespoons honey
- 7 ½ cups flour + more for shaping
- 7 ½ ounce day-old dough (starter)
Melt butter and add cold milk to the melted butter. Put yeast, salt and honey in standing mixer and pour butter and milk over. Add eggs. Add flour and day-old dough, used as a starter. Mix on speed 1 for 3 minutes. Mix on speed 2 for 3 minutes. Transfer to sprayed Tupperware container or bowl and let sit overnight.
In the morning, push dough down and measure accordingly, 390 grams for a large pot, 350 grams for a medium pot and 300 grams for a small pot. You’ll need a lot of flour: Shape dough in a ball and transfer to a sprayed flower pot. Let double in size.
Bake at 400 degrees for 5 minutes. Then turn down to 350 degrees for 5 minutes, then 325 degrees for 5-10 minutes.