While this isn’t a seasonal recipe, it’s something fun that you can do over the weekend and get the kids involved! To add to the fun, you’ll need five small, clean, clay flowerpots. If you brush your pots with oil or butter, then bake at 200c/180c fan/gas mark 5 for an hour and wash in hot soapy water before using them for baking, the bread will not stick. Magic!
- 500g granary, strong, wholemeal or white bread flour
- 7g sachet fast-action dried yeast
- 1 teaspoon salt
- 2 tablespoons olive oil, plus extra for the flowerpots
- 1 tablespoon clear honey
- A little milk or oil for brushing
- Toppings of your choice (e.g. 1 tablespoon pumpkin, sunflower, sesame or poppy seeds/4 tablespoons grated cheddar or crumbled feta cheese/1 tablespoon chopped rosemary, thyme, oregano, chives or basil/1 tablespoon chopped olive or sundried tomatoes)
- Tip the flour, yeast and salt into a large bowl. Pour in 300ml of warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together, then tip it out on to a floured work surface. Use your hands to stretch and knead the dough for about 10 minutes or until it’s smooth and springy. Add a little extra flour if the dough feels too sticky.
- Brush the flowerpots with oil and line the sides with greaseproof paper. 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 an hour to rise.
- Heat oven to 200c/180c fan/gas mark 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.
- Place the pots on a baking tray in the oven and cook for 20-25 minutes until risen and golden. The pots will be very hot, so be careful when removing them from the oven. Leave to cool for 10 minutes before turning out and eating.