Flowerpot Bread Recipe {Make Bread in a Terra Cotta Flowerpot}

Flowerpot Bread Recipe {Make Bread in a Terra Cotta Flowerpot}

Warm baked bread right from the oven is one of my weaknesses. While I love the convenience of my bread machine, fresh homemade bread {made from scratch} with a beautiful outer crust is simply divine. Although it takes a little time to prepare this recipe, the ingredients are quite simple and very inexpensive. This bread can be baked in regular loaves or for a fun presentation {and a fabulous gift} the dough is perfect for Flowerpot Bread.

This simple twist takes a regular plain terra cotta flowerpot and turns it into the perfect rustic baking stone with a little preparation. If you’ve never made bread from scratch, the step by step process is pretty easy to follow and since this dough is so forgiving – it’s sure to yield a delicious loaf {or pot} in the end.

Materials and Ingredients Needed

For the Pots
8 Six Inch Terra Cotta Pots
Shorting {in the solid form, like Crisco}For the Bread
4 Packages of Active Dry Yeast
3 Cups of Warm Water
1 Cup of Milk
6 Tablespoons of Sugar
6 Tablespoons of Butter
1 Tablespoon of Salt
11-12 Cups of All- Purpose Flour

If you do not need a lot of bread this recipe can be cut in half.

Preparing the Pots:

Begin by seasoning the terra cotta pots before baking. Start by washing and drying new unglazed terra cotta flower pots. {make sure they are plain, true terra cotta and not sealed or decorated} If you are able to find pots without the drainage holes cut they are recommended – however if the holes are already cut they can still be used.

Coat the insides and rims well with shortening. Place the pots on a baking sheet and bake in the oven at 425° for 1 hour.

Remove the pots from the oven. While they are still hot, grease the inside and rims again with a second coat of shortening and leave them to cool for 3 hours. {note: the pots will be extremely hot so use a oven mitt and grease them with a brush}

{note: These seasoned pots are just like any other stoneware used for baking and must be completely seasoned or else the bread will stick}

Preparing the Dough:

{1} In a large mixing bowl, combine the warm water and yeast packages. Let stand for about 8 minutes, until the yeast is foamy and dissolved. {if you have a stand mixer, use the mixing bowl provided for this step}

{2} While waiting for the yeast – heat the milk, sugar, butter and salt on the stove top over medium heat – until the butter melts and the sugar dissolves. Remove from the heat and cool until the mixture is lukewarm.

{3} Stir the milk mixture into the yeast mixture. Using a stand mixer, fitted with the paddle attachment {or other heavy duty electric mixer}, set the speed on low and beat in the flour – 1/2 cup at a time – until a stiff dough forms.

{4} On a floured surface, knead the dough for 5 minutes – until smooth and elastic.

{5} Place the dough in a large greased bowl – turning once to give the dough a light coat of oil. {I simply wash the same stand mixing bowl, completely dry and spray it with cooking oil}

{6} Loosely cover the dough with a cloth and let it rise in a warm place for about an hour – until it has doubled in size.

Filling and Baking the Bread:

{1} Once the dough has doubled, give it a good punch in the middle with your fist. This is known as ‘punching down’ the dough.

{2} On a floured surface, knead the dough for about 30 seconds to remove any air bubbles.

{3} Roll the dough into a long rope and cut into 8 equal pieces.

{4} Take each piece of cut dough, shape it into a ball and place in the seasoned terra cotta pots. The dough should sit just below the rims of the pots. Place the pots on a baking sheet.

{note: If the pots you are using have a drainage hole already cut in the bottom of the terra cotta, lay a piece of foil in the bottom of the pots to cover the hole and spray the foil with cooking spray}

{5} Lightly spray a piece of plastic wrap with cooking oil and place over the pots. {the spray will prevent the dough from sticking to the wrap}

{6} Place the pots in a warm place for about an hour until the dough has risen above the rims {as shown below}. Remove the plastic wrap.

{7} Preheat the oven to 425°. Bake the bread for 25 minutes. The bread will be golden brown and the tops will sound hollow if tapped when it is done baking.
If the bread need a little more time to cook – cover the tops with a piece of foil, reduce the oven temperature to 350° and bake for another 15 minutes.

Once the bread is done baking remove it from the pots, let cool and serve.

If giving as a gift, leave the bread in the flowerpot and tie with a simple bow.

The bread is not only delicious but makes a wonderful presentation when given in the flowerpot.

It’s quite a conversation piece.

And well worth all the time it takes to prepare.



  1. This bread looks so delicious! Haven’t baked bread from scratch for a long while, but this inspires me! Thanks for sharing!

  2. It looks so pretty! Bet it tastes great!

  3. How fun, unfortunately I am not blessed with bread making skills… I may try again one day 🙂

  4. hi! oh wow, brings back memories when i used to waitress in a little cafe in kerikeri, Northland NZ… they made them there- delish!!! Great gift idea!

  5. There is no translation in french.It’s a pity 😉 Bye

  6. I always wondered how they seasoned the pots. Thank you. The bread looks wonderful.

  7. I always wondered how they seasoned the pots. Thank you. The bread looks wonderful.

  8. Stephanie ~~
    Delicious Bread, Presented so Beautifully, Oh I wish I had New Flower Pots …
    I’d start baking right now.
    Thanks ~~ Hugs ~ Connie xox

  9. Stephanie,
    I too wish I had some new pots! It is way late for me to go shopping! Thank you because they look yummy!
    Smiles, Alice

  10. Adorable!

  11. I’ve been looking for a great bread recipe, thank you for sharing.

  12. Use caution – not all pots are food safe. The clay could contain heavy metals that will leach into the food.

  13. I’m a bread novice. How do you know if the bread is done, or if you need to lower the temp and cook longer?

  14. Hello,
    I have not commented before but have watched your blog for a little while for crafts and love going back to these older posts from time to time…
    I just had to comment, I have known about this although I haven’t done it myself…yet. Your ribbon around the baked bread has me inspired to try these now for Thanksgiving and to make some homemade pecan butter, apple butter, and true honey w/ comb to add to the side for goodness. Thx for having this posted and having such a nice presentation pic to inspire those of us who always thoughts it was a nice idea but never tried…. just because. I think this will add an impressive little display of bread along with our rolls for the holidays.


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