Plant pot bread

Ingredients

• 1 tsp dried easy-blend yeast
• 325 g strong white flour, plus extra for kneading
• 1 tsp salt
• 200 ml tepid water
• 1 tbsp walnut oil
• Softened butter, for greasing

Method

1. Combine the yeast, flour and salt. Make a well, pour in the tepid water and walnut oil, and mix to form a dough.
2. Knead on a lightly floured surface for 5–10 minutes, until smooth and elastic.
3. Divide into six balls. For the decorative presentation, use only clean mini terracotta baking pots that the manufacturer explicitly identifies as food-safe and oven-safe; line them with buttered baking parchment. Do not use ordinary plant pots. Otherwise, arrange the balls on a parchment-lined baking sheet. Cover and leave somewhere warm until doubled in size, about one hour.
4. Heat the oven to 190°C (gas 5). Remove the covering and bake for 30 minutes until risen and golden. Cool briefly, then transfer to a wire rack.