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Flowerpot bread

Flowerpot bread

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(1 ratings)

Prep: 25 mins Cook: 25 mins Plus rising

Easy

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

  • Freeze bread only
  • Vegetarian
  • Healthy

Nutrition per loaf

  • kcalories434
  • fat8g
  • saturates1g
  • carbs74g
  • sugars4g
  • fibre3g
  • protein13g
  • salt1g
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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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp clear honey
  • a little milk or oil, for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 tbsp chopped olive or sundried tomatoes

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 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.

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Comments, questions and tips

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Comments (1)

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.

Questions (5)

baker81's picture

Hi I am planning on making a flowerpot cake, but am getting conflicting information regarding the safety of using terracotta pots for food use. Does this method of treating stop lead leeching and would you advise using foil and parchment paper when baking the cake after it has been "treated" or "seasoned".

Chrissy22R's picture

Do the flower pots just need treating the once? If they have to be treated prior to each batch of rolls being cooked it doesn't make economic sense fuel wise.

goodfoodteam's picture

Hi there. Yes, the pots only need to be treated once.

babsfazekas's picture

The tip says you need to treat to pots (1 hour in the oven!) to stop the dough from sticking, but the instructions tell you to line them with parchment paper anyway. Are both really necesary?

goodfoodteam's picture

Hi there. Yes, it's advisable to treat them and line with baking parchemnt, they only need to be treated once, then can be used multiple times.

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