2 clay flower pots (6 inch)
1 c. milk
1 c. water
2 tbsp. butter
4-5 c. flour
2 pkgs. active dry yeast
2 tbsp. sugar
1 tbsp. salt
1 1/4 c. Cheddar cheese, shredded
1 egg
2 tbsp. minced parsley
1 tsp. caraway seeds
1/4 tsp. tarragon

Wash flower pots, bake dry (15 minutes at 350 degrees), let cool. Line pots with foil very generously. Bring milk, water, butter to a boil; cool to 110 degrees. Mix 2 cups flour with sugar and salt. Add warm liquid and beat 2 minutes. Add cheese, egg and herbs, beat 2 more minutes. Stir in enough additional flour to make stiff batter.

Cover and place in warm spot; let rise until doubled (about 1 hour). Stir down batter and put into flower pots. Bake at 375 degrees until golden, about 50 minutes. Remove from pots and cool on wire racks. Once cool, remove the foil and return to the pots for an unusual and attractive servings. (Prior to returning to the pots, slice the bread crosswise - not lengthwise - for easy serving at the meal.)