Flowerpot Bread Recipe | South Shore Moms

What better way to get your kids active and learning during rainy or chilly days than a fun twist on homemade bread!

Enjoy this fun recipe we found from BBC goodfood!

    • 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
  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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