When I made this recipe a few years ago, it was a total disaster. Our oven broke in the midst of me making Thanksgiving dinner for two. The nice part is that we had such a small cut of meat, that it was cooked, and the potatoes were on the stove.
Keeping the door closed and allowed the heat to stay in long enough to let the bread finish, but it was a rather irritating experience. I think I am much more prone now to say, oh well, there's always skillet bread!
4 tablespoons butter (you'll need extra for greasing pots)
1 3/4 c self rising flour*
1 1/2 teaspoons salt (do not use cheap table salt!)
2 tablespoons chopped fresh herbs, IE rosemary, chives, sage etc
2/3 c milk
2/3 c water
4 small, clean flowerpots
Preheat oven to 400 F and lightly butter the inside of the flowerpots, dust with flower and set aside.
Sift or whisk together flour and salt. Rub in butter (mixture should look like crumbs) and add herbs. Punch a well into the center of the mixture, then add milk and water. Stir lightly using a fork. Once the mixture is fairly cohesive, turn out onto lightly floured board or counter.
Knead, thinking of all the love you want to go into the bread. Divide the dough into four pieces and roll into balls, one for each pot. Bake in hot oven for 15 minutes. This bread is perfect warm, served with soup, stew or even a really lovely salad!
*Luna's Note: Self Rising Flour is 1 c flour + 1 1/2 teaspoons baking powder + 1/4 tsp salt