Garlic & Herb Flowerpot Bread Recipe in The Bread Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast provides a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb seasoning

Dried herbs are more shelf-stable and less expensive.

Season the flower pots by washing them in soapy water and rubbing them with vegetable oil.

Bake the seasoned pots in a 180°C fan oven (200°C normal oven) for 30 minutes and allow to cool.

In a bowl, mix 270 g of lukewarm water with 1 1/2 teaspoons of yeast; let sit for 10 minutes.

In another bowl, combine 450 g of strong bread flour and 1 1/2 teaspoons of salt; make a well in the center.

Add the yeast mixture, 50 g of melted butter, 1 crushed clove of garlic, 1 teaspoon of dried parsley, and 1 teaspoon of dried sage to the flour; mix until a dough forms.

Knead the dough on a surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1.5 hours.

Turn the risen dough onto a surface, knock it back, and divide it in half.

Shape one half into a ball and place it in a greased large flower pot; cover and let rise until it reaches the top.

Divide the other half into four pieces, shape into balls, and place in greased small flower pots; cover and let rise until they reach the top.

Brush the tops of the risen dough with beaten egg and sprinkle with fennel seeds if desired.

Bake the large loaf for about 35 minutes and the small rolls for about 15 minutes in a 180°C fan oven (200°C normal oven).

Allow the bread to cool in the pots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens