2 clay flower pots (5 1/2 x 5 1/2 inches)
1 c. milk
1 c. water
2 tbsp. butter
5 to 5 1/2 c. all-purpose flour
2 (1/4 oz.) pkgs. active dry yeast
2 tbsp. sugar
1 tbsp. salt
1 1/4 c. shredded Cheddar cheese
1 egg
2 tbsp. minced parsley
1 tsp. caraway seeds
3/4 tsp. dried tarragon leaves

Wash flower pots; bake in preheated 375 degree oven 15 minutes. Cool. Line pots with aluminum foil; grease generously. Heat milk, water, and butter in saucepan to boiling. Cool to 110 degrees. Mix 2 cups of the flour, the yeast, sugar, and salt in large bowl. Mix in milk; beat 2 minutes. Mix in cheese, egg, parsley, caraway seeds, and tarragon. Beat 2 minutes. Stir in enough flour to make stiff batter (batter will leave side of bowl). Cover; let rise in warm place until doubled, about an hour. Stir down batter. Spoon batter into flower pots. Bake in preheated 375 degree oven until golden, 50 to 55 minutes. Cool on wire rack.