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🍽️ Crunchy Rosemary Bread from the Flower Pot

546 kcal · 30 min · 4 servings

Ingredients

• 1 packet dry yeast
• 500 g wheat flour Type 550
• 200 ml lukewarm water
• 50 g liquid butter
• 0.5 tsp salt
• 2 tsp chopped rosemary needles
• 1 tsp whole rosemary needles

Instructions

1. 1. Preheat the oven to 180 degrees.
2. 2. Grease the inside of the flower pot with some butter.
3. 3. Place a small piece of aluminum foil over the drainage hole at the bottom of the pot.
4. 4. Put the flour and dry yeast into a large bowl.
5. 5. Add the liquid butter, salt, and finely chopped rosemary needles.
6. 6. Pour the lukewarm water into the bowl.
7. 7. Knead the ingredients with the dough hooks of an electric mixer until you have an elastic dough.
8. 8. Cover the bowl.
9. 9. Let the dough rise in a warm place for about 30 minutes.
10. 10. Work the dough briefly on a lightly floured surface.
11. 11. Place the dough into the prepared flower pot.
12. 12. Stick more rosemary needles on top of the dough.
13. 13. Bake the bread in the preheated oven for about 1 hour.
14. 14. Remove the pot from the oven.
15. 15. Let the bread cool down briefly.
16. 16. Turn the bread out of the mold.
17. 17. Let the bread cool completely.

Nutrition per serving

• kcal: 546
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 90 g