Dick Margulis wrote:
> Tim W wrote:
>> I have a book which gives instructions for baking small brown loaves
>> in clay flowerpots. The novelty appeals to me but what is the effect
>> of baking bread in cold heavy clay pots? Isn't metal better for
>> conductivity - maximum heat and minimum cooking time was what I
>> thought was required. I would try it but the unglazed pots apparently
>> need to be bought
>> new, washed, dried then tempered with oil on the inside several
>> times so it isn't quick and easy. I would be slightly concerned
>> about chemicals or metals from non food grade vessels entering the
>> bread too. Any experience? Any thoughts?
>>
>> Tim W
>>
>>
>
> The typical "bread" so baked is a Boston Brown Bread, which is more
> of a baked pudding than a true bread, and which thus benefits from
> long, low bake used with these pots. Quick breads (banana bread,
> zucchini bread, carrot cake, date-nut bread, etc.) do fine, too. I
> suppose that if you preheat them thoroughly, you could also use them
> for popovers, although that seems ***bersome and a bit weird.
>
> Standard unglazed red clay pots do not present a safety hazard that
> I'm aware of. Safety issues with pottery are associated with certain
> glazes that can leach metals into acid foods. Clay by itself is
> pretty safe.
Dick,
I recall seeing the idea for using 'flower pots' for making novelty bread
shapes. First seen in Better Homes and Gardens magazine (or the like)
around
late '60's or early '70's. Apparently it works out as described. The
idea
was to do a regular yeasted loaf for gifting or table presentation. In my
experience, a Boston Brown Bread is a quick bread and would certainly run
through the hole in the bottom of the pot. I've done BBB in coffee cans
and
special forms. I've never done a steamed BBB, only the baked variety.
Janet
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