Basil, Rosemary & Chive Flowerpot Bread

Name: Basil, Rosemary & Chive Flowerpot Bread
Prep time: 25 min
Cook time: 30 min
Total time: 3 h
Yield: Makes 1 loaf and 3 rolls
Cuisine: vietnamese
Ingredients: 400g malted grain brown bread flour or wholemeal or granary bread flour; 100g strong white bread flour; 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast); 11/2 tsp salt; 1 tbsp soft butter; 1 rounded tbsp each of chopped basil rosemary and snipped chives; 1 or 2 sprigs of rosemary; salt flakes

⏱ 180 mins 🍽 Makes 1 loaf and 3 rolls 🌶 vietnamese ✅ Easy 🏷 Side dish

This freshly baked herb bread, presented in a flowerpot, makes a charming homemade gift or a delightful centrepiece for a meal with loved ones. The dough is infused with basil, rosemary, and chives, then shaped and baked in a traditional earthenware pot to create a rustic loaf with a wonderfully crisp crust. It yields one decorative loaf and three accompanying rolls, ideal for serving as a side or for lunch. The recipe requires about 180 minutes from start to finish.

Ingredients

400g malted grain brown bread flour or wholemeal or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
11/2 tsp salt
1 tbsp soft butter
1 rounded tbsp each of chopped basil rosemary and snipped chives
1 or 2 sprigs of rosemary
salt flakes

Method

In a large bowl, combine your chosen brown flour with the white flour, yeast, and salt. Add the butter and rub it into the flour mixture. Mix in the chopped herbs. Create a well in the centre and pour in almost 300ml of hand-warm water. Using a round-bladed knife, mix, adding enough of the remaining water and a little extra if required to incorporate any dry bits and form a soft, slightly sticky dough. Bring it together into a ball with your hands.
Transfer the dough to a very lightly floured surface and knead for 8-10 mins until smooth and elastic, using minimal extra flour only to prevent sticking. Place the dough ball on a lightly floured work surface, cover with a large upturned glass bowl, and leave for 45 mins-1 hr until it has doubled in size and feels light and springy. The timing depends on room warmth.
Knock back the dough by giving it a light knead just 3-4 times, aiming only to remove large air bubbles. Shape it into a ball, cover again with the glass bowl, and leave to rest for 15 mins.
Prepare a clean, unused earthenware flowerpot (about 14cm tall x 13cm diameter) by oiling and lining the base and sides with baking parchment. Take roughly ¾ of the dough, shape it into a fat sausage slightly narrower at one end, and push the narrow end down into the pot. Form the remaining dough into three round buns. Lightly brush the loaf with water, then gently press 1 or 2 rosemary sprigs (soaked first in cold water) into the top. Sprinkle with salt flakes and a little flour. Place the pot on a baking sheet with the buns, also decorated with rosemary and salt. Cover everything with a clean tea towel and leave for 40-45 mins until the loaf rises about 5cm above the pot rim.
Place a roasting tin in the bottom of the oven 20 mins before baking. Heat the oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin to create steam, then lower the heat to 220C/200C fan/gas 7. Bake for about 20 mins for the rolls and 30 minutes for the flowerpot loaf, until golden. Remove and cool on a wire rack. The base should sound hollow when tapped.

Nutrition (per serving)

Calories88 kcal

Fat1 g

Carbs18 g

Sugars1 g

Fibre1 g

Protein3 g

Sodium204 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinevietnamese