Did you know that you can make bread in flowerpots?
Okay, it’s not a new thing. Jamie Oliver did it like five years ago. But I just learned this and it’s ingenious. And it makes sense: I’ve made great no-knead bread in a clay pot before, so it’s actually quite the same thing. But much more fun!
The first batch I did with whole grain and darker flour but it was.. nääh, okay. But for the second batch I used pure white flour, plenty of olive oil and big salt crumbs – and it came out perfect. Oily and crunchy crust, soft, fluffy inside and irresistible flavor. With butter, it’s just heaven.
So toss the flowers out from your pots out and make some bread!
Flowerpot Bread (makes 5)
500g white bread flour
3 dl warm water
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil, plus extra for the flowerpots
1 tbsp honey
+ some rosemary, salt and more olive oil.
+ 5 small, clean clay flowerpots
Combine the flour, yeast and salt in a large bowl. Pour in 3 dl 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.
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 hour to rise.
Heat oven to 200 C. When the dough has doubled in size, remove the cling film from the pots and gently brush with olive oil (I used the oil generously). Sprinkle with salt and rosemary. 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: BBC Good Food