Flowerpot bread

• granary, strong, wholemeal or white bread flour500g g
• sachet fast-action dried yeast↗7g g
• salt↗1 tsp tsp
• olive oil↗2 tbsp tbsp

  plus extra for the flowerpots

• clear honey↗1 tbsp tbsp
• a little milk

  or oil, for brushing

• pumpkin, sunflower, sesame or poppy seed↗1 tbsp tbsp
• grated cheddar or crumbled feta cheese4 tbsp tbsp
• chopped rosemary, thyme, oregano, chives or basil1 tbsp tbsp
• chopped olive1 tbsp tbsp

  or sundried tomatoes

• chilli flakes↗½ tsp tsp
• 5 small, clean clay flowerpots (see tip below), baking parchment

  and cling film

Step-by-step instructions

1. 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. 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. 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. 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.