Tomato & Poppy Seed Mini Loaves
Recipes

Tomato & Poppy Seed Mini Loaves

Every picnic can use a few bready bits and these savoury little rolls certainly fit the bill.Beautifully baked in our...

Ingredients

  • 250g strong plain white flour, plus extra for dusting 
  • 1 tsp salt 
  • 2 tsp caster sugar 
  • 1 tsp paprika 
  • 2 tsp poppy seeds, plus extra for sprinkling 
  • 1 tsp fast-action yeast 
  • 150ml warm water 
  • 2 tbsp tomato purée 
  • a little vegetable oil, for greasing 

Method

  1. Mix together the flour, salt, sugar, paprika and poppy seeds in a large bowl. Stir in the fast-action yeast.
  2. Combine the water and tomato purée thoroughly. Add to the flour mixture and use your hands to bring the mixture together to form a soft dough.
  3. Dust a work surface with a little flour. Turn the dough onto this and knead for 8-10 minutes until smooth and elastic. Put the ball of dough into a lightly greased bowl and cover with cling film. Leave in a warm, draught-free place for about an hour, or until roughly doubled in size.
  4. Turn out the dough and knead lightly for a few seconds. Cut into 12 even-sized pieces and form into sausage-shaped rolls.
  5. Lightly grease the compartments in the mould with a little vegetable oil. Place the rolls in the mould and brush the surface with a little water, then sprinkle the extra poppy seeds on top. Leave in a warm, draught-free place until roughly doubled in size.
  6. Preheat the oven to 210°C/Gas 7. Bake the rolls for 12-15 minutes until risen and cooked.
  7. Tip: You could use sesame seeds instead of poppy seeds.