These are great as a cooking project to do with children and equally impressive to serve for friends as a dinner party. You could alter the filling according to your menu, try pesto, goats cheese, gorgonzola or just leave the bread plain and use different grains.
Ingredients: for 4-6 flowerpot breads
1 batch of Beverley’s Bread dough,
1 small jar pizza topping or tomato passata
1 egg beaten with a little water
4-6 small terracotta plant pots – seasoned
To season your terracotta plant pots, wash them thoroughly with hot water and detergent and leave them to dry. Once dry, grease the inside with plenty of butter and bake them in the oven on 200c/gas 6 for an hour, remove from the oven and leave to cool. Your pots are now seasoned and should be non stick.
Make us Beverley’s Bread Dough to the end of point number 5.
- Split the dough into 4 or 6 pieces, depending on how big your pots are, flatten each into a long sausage shape, spread the pizza topping or tomato passata on the dough, sprinkle the cheese equally between them. Roll them back into a ball incorporating the cheese.
- Grease the pots, stick a ball of tinfoil in the bottom of the pot if there is a hole and line the pot with baking parchment. Place each rolled ball of dough into a pot and transfer the pot to a baking tray. Make sure the pot is only half full, the terracotta will help the dough rise even more, if you have extra dough then turn it into bread rolls and put these straight onto the baking tray to cook. Brush with a little egg and water to glaze. Cover with a damp tea towel and leave to prove for 30-40 minutes
- Preheat the oven on to 220c/gas 7, bake the bread in the pots for 10-15 minutes. Be careful as the pots will be very hot when they come out of the oven and will take 1-2 hours to cool down.