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.