This recipe uses a different way to make bread which is lots of fun. It is great if you are short on equipment and space, but the recipe does take a bit longer to make.
Ingredients
225g strong white flour
½ x 5ml spoon salt
1 x 7g sachet dried yeast
100ml warm water (OR 50ml milk and 50ml water)
Pinch of extra flour
Equipment
Weighing scales
Muffin case or baking parchment
Clean flowerpot or foil container
Large heavy-duty ziplock bags
Measuring spoons
Measuring jug
Oven gloves
Instructions
- Preheat the oven to 220°C/200°C fan or gas mark 7.
- Put a piece of baking parchment or a muffin case at the bottom of the flowerpot (ensure this is clean).
- Place the ziplock bag on the scales and measure the flour in.
- Add salt and dried yeast, close the bag and give it a good shake.
- Add the warm water (and milk if using), close the bag, squeeze the air out and knead it with fingers until the ingredients are completely blended. All ingredients should remain in the bag.
- Continue to knead and manipulate the dough for at least 10 minutes, eventually the dough will no longer stick to the bag.
- Open the bag, shape the dough with your hands and place into the flowerpot and sprinkle with flour.
- Loosely cover the pot with your ziplock bag and allow to rise for 45-60 minutes.
- Remove the ziplock bag and place the bread into the oven and bake for 20-25 minutes.
Skills used include:
Weighing, measuring, kneading and baking.
Top Tips
- Add seeds or fresh or dried herbs into your flour mix. You can also sprinkle more on before putting in the oven.
- Most yoghurt pots are 125ml if you don’t have a measuring jug.
- This recipe also works without a ziplock bag if you want to practice traditional kneading.
