Rosemary Bread from the Clay Pot
Mix the flour with the dry yeast in a mixing bowl. Add the melted butter, salt and chopped rosemary needles to the flour, pour in the lukewarm water, and knead with the kneading hook of the electric mixer to an elastic dough. Cover the dough and let rise in a warm place (at 50°C or 120°F in the oven) for about 30 minutes.
Grease the flower pot with butter and place a piece of aluminum foil on the hole.
Knead the dough on a floured work surface thoroughly and place in the flower pot. Sprinkle the whole rosemary needles on top and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1 hour. Remove the pot from the oven, let cool slightly, and release the bread from it. Let the bread cool completely before serving.