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.
True Boston Brown Bread is steamed, not baked.
--
~)< Love & Peace Ed B.
Once a government is committed to the principle of silencing the voice
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-Harry S. Truman, 33rd US president (1884-1972)
We, the member congregations of the Unitarian Universalist Association,
covenant to affirm and promote:
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