Using a terracotta flowerpot as a mold for this cheese loaf gives it an interesting and unusual shape. Buy a new, clean flowerpot, season it (see box), and keep it just for baking bread.
Makes 1 loaf
Special equipment
Terracotta flowerpot, 6in (15cm) diameter and 51⁄4in (13cm) deep
2 cups (375 g) bread flour, plus extra for dusting
11⁄2 tsp easy-blend (fast-action) dried yeast
1 tsp salt
2 tbsp (20 g) butter (room temperature), cut into small pieces
11⁄2 oz (45 g) aged cheddar cheese, coarsely grated
11⁄2 oz (45 g) Parmesan cheese, coarsely grated
2 tbsp snipped fresh chives
sunflower oil, for greasing
1 egg, beaten
1. Mix the flour, yeast, and salt in a large bowl. Rub in the butter with your fingertips. Combine the cheeses, reserving 1⁄2 oz (15 g) for the top. Add the rest to the bowl with the chives. Make a well and add 1 cup (240 ml) of hand-warm water in a steady stream, mixing with a butter knife to make a soft dough, adding a little extra water if required. Gather the dough and knead on a lightly floured surface for 8–10 minutes or until smooth and elastic. Shape into a round, put it in a large, lightly oiled bowl, cover with plastic wrap, and leave in a warm place for 11⁄2 hours or so, until at least doubled in size.
2. Brush the seasoned flowerpot inside with oil and line (see Line the pot). Knead the dough 3 or 4 times, form it into a sausage shape about 7in (18cm) long and narrower at one end, and put it in the pot. Cover with a kitchen towel and leave for 45–55 minutes or until the dough has risen to about 11⁄2in (4cm) above the pot. (See Let the dough rise.)
3. Move the oven shelf to its lowest position. Preheat the oven to 450ºF (230ºC). Brush the loaf top with the egg and sprinkle with the reserved cheese. Place the pot on a baking sheet and bake for 5 minutes, then reduce the oven temperature to 425ºF (220ºC) and bake for another 30 minutes. When the loaf is firm on top, remove it from the oven and let it sit in the pot for 2–3 minutes. Remove it from the pot, carefully peel off the baking parchment, and let cool on a wire rack.
CHEESE AND CHIVE FLOWERPOT LOAF
KEYS TO PERFECTION
Line the pot
Cut out a circle of parchment paper to fit the bottom of the pot and a strip to fit around with a slight overlap. Cut the strip in half. Line the bottom, then sides. Oil where the strips overlap.
Let the dough rise
Put the dough in the flowerpot with the narrow end facing down and let rise. The dough should rise above the pot before you put the loaf in the oven.
Before you use the pot for the first time you need to “season” it. To do this, wash it thoroughly and dry well, then brush it all over generously, inside and out, with sunflower or vegetable oil. Place the pot on a baking sheet and put it in an oven preheated to 450ºF (230ºC) for 1 hour. Be careful when you remove the pot, as it will be very hot. After baking the bread, just wipe the inside of the pot rather than wash it.