Flowerpot bread

Flowerpot bread

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Cooking time

Prep: 25 mins Cook: 25 mins Plus rising

Skill level

Easy

Servings

Makes 5

Baking homemade bread is a chance for children to get involved in the kitchen, and flowerpots just add to the fun

Nutrition and extra info

Additional info

  • Freeze bread only
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per loaf

kcalories
434
protein
13g
carbs
74g
fat
8g
saturates
1g
fibre
3g
sugar
4g
salt
1g

Ingredients

  • 500g granary, strong, wholemeal or white bread flour
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 2 tbsp olive oil, plus extra for the flowerpots
  • 1 tbsp clear honey
  • a little milk or oil, for brushing

Plus any of these toppings

  • 1 tbsp pumpkin, sunflower, sesame or poppy seed
  • 4 tbsp grated cheddar or crumbled feta cheese
  • 1 tbsp chopped rosemary, thyme, oregano, chives or basil
  • 1 tbsp chopped olive or sundried tomatoes
  • ½ tsp chilli flakes

You will also need

  • 5 small, clean clay flowerpots (see tip below), baking parchment and cling film

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Method

  1. Tip the flour, yeast and salt into a large bowl. Pour in 300ml warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together, then tip out onto a work surface. Use your hands to stretch and knead the dough for about 10 mins, or until it’s smooth and springy. Add a little extra flour if the dough feels too sticky.
  2. Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
  3. Heat oven to 200C/180C fan/gas 6. When the dough has doubled in size, remove the cling film from the pots and gently brush with a little milk or oil. Sprinkle with your choice of topping.
  4. Place the pots on a baking tray in the oven and cook for 20-25 mins until risen and golden. The pots will be very hot, so be careful when removing from the oven. Leave to cool for 10 mins before turning out and eating.

Recipe from Good Food magazine, August 2012

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Comments

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lolomuds's picture
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I made this with my 3 year old, it was simple, fun & he loved the end result. We only had 2 pots as I knew they would be another cupboard space-stealer in the long term, but we used the rest of the dough to make 3 lovely bread rolls and cooked alongside the pots and the result was lovely fresh bread.

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