Flowerpot Bread

Season a 6-inch pottery flowerpot by greasing it thoroughly. Place empty into a 425° oven for 30 minutes.

Repeat.

(This prevents loaf from sticking and seals the pot.

Do not put water in the pot after it has been seasoned.)

Dissolve the yeast in water in a large mixer bowl.

Blend in ginger and 1 tablespoon sugar. Let stand in a warm place until the mixture is bubbly, about 15 minutes.

Stir in the remaining sugar, milk, salt and oil.

With the mixer on low speed, beat the flour, one cup at a time, beating very well after each addition.

Beat in the last cup of flour with a heavy spoon.

Add flour until dough is stiff, yet too sticky to knead.

Place in the flowerpot and let stand until dough rises 1 1/2 inches over the top.

Bake in a 350° oven for 60 minutes.

The top will be very brown.

Brush top lightly with butter and let cool 5 to 10 minutes, then loosen crust around the edge.