Be creative. Make this bread in tins, different shapped pans instead of the flower pots.
| 1 | tbsp. | dry yeast |
| 1/2 | C | lukewarm water |
| 1 | tsp. | sugar |
| 1-1/4 | C | warm milk |
| 1 | tbsp. | fat (lard, shortening, butter) |
| 2 | heaping tbsp. | sugar |
| 2 | tsp. | salt |
| 1-1/4 | C | lukewarm water |
| 6 | C | all-purpose flour |
Combine the yeast, 1/2 cup of lukewarm water, and l tsp. of sugar. Let the mixture puff while you mix together the warm milk, fat, salt, 2 tbsp. of sugar, and 1-1/4 cups of lukewarm water. Add the yeast mixture and stir. When it has all dissolved, stir in the flour, 1 cup at a time. Mix well and then turn the dough out onto a floured board. Knead it quickly for 3 to 5 minutes. Let the dough rise, uncovered, at room temperature until it is almost double. Fold it over and knead for another 3 to 5 minutes. Cut it with a sharp knife into 3 medium or 4 small loaves.
Grease your clean, unused clay flowerpots. Put the dough into your containers and let it rise again until puffy and double in bulk. Bake in a preheated oven at 340-350F for 35 minutes. Glaze with butter if you like.