Bread Pot
By: Sandeea Cocina
Published: Sunday, March 20, 2011 - 1:22am

Ingredients




for the bread (adaptation from Bertinet's recipe)
500 grams strong bread flour
300 milliliters water
50 milliliters olive oil
20 grams yeast (fresh)
10 grams (1 level tsp) sea salt
Ingredients for the decorated top:
250 grams all purpose flour
100 milliliters water
50 grams butter at room temperature
1 tablespoon olive oil
5 grams salt

Preparation

1 For the bread: 2 Rub the yeast into the flour (or mix in if using dried yeast). 3 Add the remaining ingredients and the water and oil. 4 Mix for a couple of minutes until the dough starts to form. 5 Transfer the dough onto your working surface. 6 Continue to mix the ingredients by stretching out the dough and folding it over onto itself. 7 Keep working the dough until it comes cleanly away from the work surface and is not sticky. 8 Lightly flour the work surface, place the dough on the flour and form the dough into a ball. 9 Place the dough into a mould (I used a panettone mould) cover with a tea towel. 10 Rest the dough for a minimum of two hours, until it has duplicated or triplicated it's volume. 11 Preheat the oven to its maximum temperature, and bake for about 30 minutos at 200 ºC. 12 When it is ready, let it cool and cut away its top with a bread knife. 13 Prepare the decorated top 14 Mix all the ingredients for a couple of minutes until the dough starts to form. 15 Transfer the dough onto your working surface, knead and form a ball. 16 Refrigerate for at least 1 hour. 17 Roll out very thinly (about 0.5 cm), cut a circle with the bread diameter, and decorate as seen on the image. 18 Prepare also the handles of the pot. 19 Refrigerate or freeze for at least one hour. 20 Preheat the oven to 200 ºC and bake for 10-15 minutes, until it is golden and crispy. 21 Let it cool, cover the bread with the top, insert the handles using a sharp knife, and your bread pot is ready!

About


Bread pot to present all those dishes that taste real good but are not so appealing