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    Home » Bread recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Flowerpot bread

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    With no yeast and no need to knead or prove, this flowerpot bread is quick to make and tastes delicious! Kids will enjoy mixing the dough almost as much as they enjoy eating this yummy bread.

    Overhead shot of Flowerpot bread served on a wooden plate

    This recipe comes from The Kids Only Cookbook by Sue Quinn. It's an illustrated recipe book, packed with 50 simple cooking ideas with a slightly irreverent edge.

    Cover photo of The Kids Only Cookbook by Sue Quinn

    For example, we love the kick'n'roll tin can ice cream, which involves packing a large tin can with ice and rock salt, filling a ziplock bag with cream, sugar and vanilla, and then popping it in the can and kicking it around the park or the beach to produce homemade ice cream!

    All the recipes are written in child-friendly language with plenty of photos and easy-to-follow captions, making it an engaging and fun read.

    This flowerpot bread is another example of a simple, kid-friendly recipe with a clever twist to help get the kids interested in cooking.

    Overhead shot of sliced bread with butter spread served on a wooden plate with a mummy too logo in the lower-right corner

    The kids really enjoy themselves whenever we make this recipe. You might think that it would suffer without the yeast, but it's really very good.

    Think of it as almost like a giant, unsweetened scone and you should have a pretty good idea of the flavour and texture.

    Overhead shot of a hand touching Flowerpot bread served on a wooden plate

    Here's what to do to make this fun flower pot bread.

    Overhead shot of a hand touching plant pot bread slices served on a wooden plate with a mummy too logo in the lower-right corner

    Ingredients

    • 225 g (7.9 oz) white self-raising flour (self rising flour) plus about 1 teaspoon more for flouring the pot
    • 1/2 tsp salt
    • 40 g (1.4 oz) slightly salted butter plus a bit more for greasing
    • 125 ml (4.2 floz) whole milk plus extra for brushing

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Mixing bowl
    • Wooden spoon
    • Clean, unused 10cm (4in) wide flowerpot

    Instructions

    Preheat the oven to 200C (180C fan assisted, 400F).

    Grease the insides of the flowerpot with butter and use a bit of kitchen roll to spread it round. Hold the pot sideways and sprinkle in about ½ teaspoon of flour. Turn the pot, shaking it as you go, until the insides are covered in flour.

    Overhead shot of the flowerpot with butter beside coloured spoons

    Put the flour and salt into a large bowl.

    Overhead shot of flour and salt in a large bowl

    Cut up the cold butter and add to the bowl.

    Overhead shot of flour and cold butter in a large bowl

    Rub it into the flour with your fingers. You don’t want any lumps of butter left.

    Overhead shot of flour in a large bowl

    Make a hole in the flour so that you can see the bottom of the bowl. This is called a “well”.

    Overhead shot of flour in a large bowl

    Add the milk. Mix to make a sticky dough.

    Overhead shot of flour with a hole in middle in a large bowl

    When the dough begins to look a bit scraggily, start using your hands.

    Overhead shot of the flowerpot bread dough in a clear bowl.

    Add a tiny bit more milk to the mixture if needed until you can bring the mixture together in a ball.

    Overhead shot of a ball of dough required for the flowerpot bread.

    Form into a rugby ball shape and put into the flowerpot. Brush the top with milk.

    Overhead shot of the dough inside the flower pot.

    Wearing oven gloves, put the pot into the oven and set the timer for about 30 minutes, then check your bread. The exact time will depend on the size of your flowerpot so keep an eye on its progress.

    Overhead shot of Flowerpot bread served on a wooden plate

    We used a 10cm wide pot and it took about 50 minutes. When your bread is ready, the kitchen should smell like bread and the top of the loaf should be hard and golden.

    Leave your bread to sit in its pot for at least 10 minutes. When the pot is cool enough to handle, very carefully run a flat, blunt knife around the sides between the bread and the pot. Tip upside down to release.

    Overhead shot of Flowerpot bread being removed from the flowerpot on a wooden plate

    Allow the bread to cool completely before slicing.

    Overhead shot of Flowerpot bread served on a wooden plate

    It's best served with butter and some honey or jam.

    Overhead shot of sliced bread with butter spread served on a wooden plate with a mummy too logo in the lower-right corner

    It doesn’t stay fresh for long but it tastes brilliant toasted.

    x

    Overhead shot of the sliced flower pot bread on a wooden board.

    Are you tempted to try this flower pot bread?

    Overhead shot of sliced bread with butter spread served on a wooden plate with a mummy too logo in the lower-right corner

    Let me know if you try it!

    Overhead shot of sliced bread with butter being spread on the slices. Served on a wooden plate with a mummy too logo in the lower-right corner

    For more ideas try my bread recipes, like this honey and oat bread.

    Print this flowerpot bread recipe

    Here's the recipe for this flower pot bread again in an easy to print format.

    Overhead shot of sliced bread with butter spread served on a wooden plate with a mummy too logo in the lower-right corner
    Print Recipe
    5 from 1 vote

    Flowerpot Bread

    With no yeast and no need to knead or prove, this flowerpot bread is quick to make and tastes delicious! Kids will enjoy mixing the dough almost as much as they enjoy eating this yummy bread.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Bread
    Cuisine: British
    Diet: Vegetarian
    Servings: 10 slices
    Author: Emily Leary

    Ingredients

    • 225 g (7.9 oz) white self-raising flour (self rising flour) plus about 1 teaspoon more for flouring the pot
    • 1/2 tsp salt
    • 40 g (1.4 oz) slightly salted butter plus a bit more for greasing
    • 125 ml (4.2 floz) whole milk plus extra for brushing

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Mixing bowl
    • Wooden spoon
    • Clean, unused 10cm (4in) wide flowerpot

    Instructions

    • Preheat the oven to 200C (180C fan assisted, 400F).
    • Grease the insides of the flowerpot with butter and use a bit of kitchen roll to spread it round. Hold the pot sideways and sprinkle in about ½ teaspoon of flour. Turn the pot, shaking it as you go, until the insides are covered in flour.
    • Put the flour and salt into a large bowl.
    • Cut up the cold butter and add to the bowl.
    • Rub it into the flour with your fingers. You don’t want any lumps of butter left.
    • Make a hole in the flour so that you can see the bottom of the bowl. This is called a “well”.
    • Add the milk. Mix to make a sticky dough.
    • When the dough begins to look a bit scraggily, start using your hands. Add a tiny bit more milk to the mixture if needed until you can bring the mixture together in a ball.
    • Form into a rugby ball shape and put into the flowerpot. Brush the top with milk.
    • Wearing oven gloves, put the pot into the oven and set the timer for about 30 minutes, then check your bread. The exact time will depend on the size of your flowerpot so keep an eye on its progress. We used a 10cm wide pot and it took about 50 minutes. When your bread is ready, the kitchen should smell like bread and the top of the loaf should be hard and golden.
    • Leave your bread to sit in its pot for at least 10 minutes. When the pot is cool enough to handle, very carefully run a flat, blunt knife around the sides between the bread and the pot. Tip upside down to release.
    • Allow the bread to cool completely before slicing.

    Video

    Nutrition

    Calories: 118kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 151mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Calcium: 18mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Disclosure: we were sent the Kids Only Cookbook for review.

    Pin this flowerpot bread recipe

    graphic text EASY FLOWERPOT BREAD QUICK RECIPE STEP-BY-STEP GUIDE above collage of three photos of flowerpot bread with website URL below
    Front angle shot of a hand touching a flowerpot bread slice below graphic text EASY PEASY FLOWERPOT BREAD
    graphic text FLOWERPOT BREAD above a hand touching flowerpot bread slices with a mummy too logo in the lower-left corner
    graphic text step-by-step recipe FLOWERPOT BREAD above a hand touching flowerpot bread slices with butter spread with website URL below
    graphic text FLOWERPOT BREAD step-by-step recipe above a bread beside a flowerpot served on a wooden plate
    graphic text STEP-BY-STEP RECIPE FLOWERPOT BREAD EASY AND DELICIOUS above a half-eaten bread served on a wooden plate with a mummy too logo in the lower-right corner

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    6 FUN recipes to make with kids - a FREE family baking eBook!

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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