ADVERTISEMENT
- Real Recipes from Real People -

ISO: Baking Bread in a Clay Flower Pot

Misc.

I've gone to one of the TKL bread site links and found an interesting recipe for an Easter Bread, Challah. It's baked in clay flower pots! The recipe states to just grease the pots and let loaves rise 30 min. Will just the greasing be sufficient to prevent the bread from sticking to the pots when baked? Should I prepare the pots in any other way once I buy them. I'd appreciate any ideas as I think with an Easter colored ribbon tied around different size pots, they'd make a great edible table center piece....that is if I can get the bread out of the pots.....

MsgID: 023745
Shared by: Colette-Nf-Can
Board: All Baking at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Colette-Nf-Can
2
  Charlene
3
  Jo
4
  Colette-Nf-Can
5
  Liz Duckhorn
6
  Patsy, La
7
  Colette-Nf-Can
8
  Ver;a
9
  Sally in GA
ADVERTISEMENT
Random Recipes
  • Unbelievably easy! remove berry stains
  • I thought my daughter's brand new skirt that is hand wash only (from Grandma of course) was ruined with blackberry stains. Pouring boiling water on it was so easy ... I can't believe it worked but it did! Thank you so ...
  • Zucchini-Oatmeal Muffins (using oats and pecans)
  • ZUCCHINI-OATMEAL MUFFINS 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1/2 cup quick-cooking oats, uncooked 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup pecans, chopped 4 eggs 1 medium z...
  • Grilled (or Broiled) Pork Satays with Peanut Glaze
  • PORK SATAYS WITH PEANUT GLAZE "Satay is the Asian form of the Mediterranean kabob. For a tasty alternative, try bite-sized pieces of chicken or lean beef instead of pork. If using wooden skewers, soak them in water fo...
  • Sweet and Sour Chicken with Brown Rice
  • SWEET AND SOUR CHICKEN WITH BROWN RICE 2 cups cooked brown rice 1 Tbsp. low-sodium soy sauce 1/3 cup rice vinegar 2 Tbsp. cornstarch 1/4 cup apricot preserves 2 Tbsp. olive oil, divided 1 lb. boneless skinless chicke...
  • Microwave Roasted Garlic (Microwave Gourmet, 1980's)
  • ROASTED GARLIC 4 heads garlic tips cut (illustration looks like the head of garlic is cut down about 1/4 to reveal the cut cloves) 1/3 cup chicken broth 3 tablespoons olive oil Place all ingredients in a 4 cup glass ...
  • Blueberry Sour Cream Pancakes
  • BLUEBERRY SOUR CREAM WAFFLES 1 1/3 cups unsifted flour 1/2 teaspoon baking soda 1 teaspoon salt 1 Tablespoon sugar 1/4 teaspoon nutmeg 1 beaten egg 1 cup sour cream 1 cup milk 1 cup blueberries 2 teaspoons oil 1/4 cup...
  • Creamy Vanilla Frosting with 5 Variations
  • CREAMY VANILLA FROSTING 3 cups powdered sugar 1/3 cup margarine or butter, softened 1 1/2 teaspoons vanilla Few drops food color, if desired About 2 tablespoons milk Beat powdered sugar and margarine in medium bowl o...
ADVERTISEMENT
  • Fresh Mushroom Stuffing
  • FRESH MUSHROOM STUFFING 1 large loaf French bread with a hard crust water 1 recipe cornbread 1/2 cup margarine 1 large onion, chopped 1 cup finely chopped celery 1/2 lb or more fresh mushrooms, sliced 4 eggs 2 tsp bak...
  • Alice's Chocolate Sauce
  • ALICE'S CHOCOLATE SAUCE 10 ounces bittersweet or semisweet chocolate, finely chopped 1/2 to 1 cup milk, half-and-half, heavy cream, or any combination 2 tablespoons unsalted butter (if using milk instead of cream, but...
  • Microwave Muffins using Quick Bread Mix (1980's)
  • MICROWAVE MUFFINS FROM PILLSBURY QUICK BREAD MIX FOR THE MUFFINS: 1 pkg. Pillsbury Quick Bread Mix (Banana, Nut, Date, Blueberry Nut, Cranberry or Carrot Nut) 1 cup milk 1/4 cup oil 1 egg ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Baking Bread in a Clay Flower Pot
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!