Flowerpot bread
Flowerpot bread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 5. One serving contains 508 calories, 17g of protein, and 13g of fat. For 97 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 241 person have made this recipe and would make it again. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by BBC Good Food. A mixture of sundried tomatoes, yeast, chilli flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is amazing. If you like this recipe, take a look at these similar recipes: Flowerpot Cupcakes, Flowerpot Cakes, and FlowerPot Fruitcake.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
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
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
5 small, clean clay flowerpots (see tip below), baking parchment and cling film
Equipment:
bowl
wooden spoon
oven
baking pan
Cooking instruction summary:
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 its 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 hr to rise. 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. 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.
Step by step:
1. Tip the flour, yeast and salt into a large bowl.
2. Pour in 300ml warm water, the olive oil and honey.
3. 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 its smooth and springy.
4. Add a little extra flour if the dough feels too sticky.
5. Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls.
6. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
7. Heat oven to 200C/180C fan/gas
8. 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.
9. 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.
Nutrition Information:
covered percent of daily need
