Sunday, 25 September 2011

Flower Pot Bread

A bit retro but flower pot bread is still an exciting project and the end result is very impressive.  The following recipe is for a white bread with seeds scattered on top before baking but the topping possibilities are endless, Red Leicester cheese and red onion, poppy seeds, rosemary, sundried tomatoes and olives, to name but a few.

Make sure your terracotta pots (buy new ones) are cleaned thoroughly then coat the inside with olive oil and bake at 180C for 45 minutes.  This will season the inside and make your bread less likely to stick.  Line the base of the pots with parchment paper to cover the hole.

This recipe makes 2 good sized loaves in 6" pots.  You can use any size you like and adjust the baking time accordingly.


1lb strong white bread flour
2 tsp dried yeast
3 tsp sugar
1 1/2 tsp salt
1/2 pint tepid water
1/2 oz butter
2 oz mixed seeds

Stir 1 tsp sugar and the dried yeast into the tepid water and leave to stand until frothy, about 10 minutes.

In a large bowl stir together the flour, salt and the remaining sugar, add the butter and rub into the dry ingredients.  Pour the yeast mixture into the bowl and mix till a dough forms.

Place the dough onto a floured surface and knead, using the heel of your hand to push forward and fold back until the dough is smooth.

Break off 2 small balls of dough then cut the dough into 2 pieces and put 1 piece inside each pot.  Brush the dough with a little milk place the small balls of dough on top and scatter over the seeds.

Leave in a warm place for 45-60 minutes until doubed in size.

Pre-heat the oven to 230C

Bake the bread for 10- 30 minutes depending what size of pot you are using, the bread should be golden and sound hollow when tapped.

Cool on a wire tray then put back in the pots.

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