Mini Bread Pots
Serves: 8
Ready in: 30 to 60 mins
Ingredients:
1 x 280g white bread mix40g wheatgerm
25g vegetarian mature Cheddar cheese, coarsely grated
2 tbsp milk or 1 free-range egg, beaten
method:
- Line eight clean 4cm terracotta pots with a double thickness of greaseproof paper or muffin cases. Oil and put to one side.
- Empty the bread mix into a large bowl, add the wheatgerm and follow the instructions to make the bread mix.
- When you get to the stage where you're instructed to leave the bread to prove, first cut the bread into eight pieces, knead into rolls and place into the little terracotta pots. Cover with polythene or damp cloth and leave to rise for 30-35 minutes in a warm place.
- Preheat the oven to 230C/450F/Gas 8. Mix together the milk or egg (and the cheese, if used) to make a glaze. Remove the polythene from the pots and brush each roll with the glaze.
- Bake for 15 minutes. Leave to cool.
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