Bread Oven

Saffron Brioche
Yield: 16 small pots

Ingredients:
1/3 cup warm milk
Pinch of Saffron powder
1 ½ teaspoons active dry yeast
3 cups white bread flour
½ teaspoon fine sea salt
3 eggs
2/3 cup unsalted butter, softened
2 tablespoons superfine sugar
1 egg yolk mixed with 1 tablespoon milk for glaze

Method:
Heat the milk with the saffron for 2 minutes, cool to lukewarm then add the yeast.
Place the flour and salt in a large bowl, make a well in the center.
Add the saffron yeast mixture to the flour, then the eggs and mix together with one
hand to form a soft dough.
With a wooden spoon, beat the dough for 3-4 minutes until smooth.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat
gradually into the dough a little at a time until completely mixed.
Beat until smooth and pliable.

Cover the bowl with plastic wrap or a damp cloth, leave to rise in a warm place for
1 ½ hours or until doubled in size.
Lightly knock back the dough, cover with plastic wrap, and place in the refrigerator overnight.
Overnight the dough will stiffen.

Turn the dough out on to a lightly floured surface and divide into 16 small balls, about
2 ounces each, and place in the greased, prepared flowerpots lined with parchment paper.
Place the molds on a large baking sheet, cover and leave in a warm place to rise again
for 1 hour.
Preheat the oven to 400°F.
Brush the glaze over the top of the brioches.
Bake for 10-12 minutes until golden brown.
Transfer to a cooling rack.

*to prepare flowerpots for baking, wipe them out thoroughly, oil them inside and out, and place in a NON-preheated oven at 275°F. to proof for 30 minutes.
Remove and cool, then do it again 2 more times.
This will help to prevent the flowerpots form cracking during cooking.
ENJOY!

Just starting to build our oven…very exciting! Could you please share some recipes of how to cook bread in clay flower pots. Thanks!!