2 clay flower pots, 5 1/2 x 5 1/2 inches
1 c. milk
1 c. water
2 tbsp. butter
4 c. flour
2 pkgs. dry yeast
2 tbsp. sugar
1 tbsp. salt
1 1/4 c. shredded Cheddar cheese
1 egg
2 tbsp. parsley
1 tsp. caraway seeds
1/2 tsp. tarragon

Wash pots and bake dry at 375 degrees. Cool. Line pots with foil and coat with vegetable cooking spray. In a saucepan boil milk, water, and butter. Cool to 110 degrees.

Mix 2 cups flour with yeast, sugar and salt in large bowl. Add warm liquid and beat 2 minutes. Mix in cheese, egg and herbs and beat 2 minutes. Stir in enough flour to make stiff batter.

Cover and let rise in warm place for 1 hour until doubled. Stir down and spoon into pots. Bake 50 minutes at 375 degrees until golden. Cool on wire racks, then remove foil. Don't double recipe.