Tomato & Poppy Seed Mini Loaves

MAKES 12

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

Beautifully baked in our Reinforced Silicone 12 Rectangle Mini Cake Mould, they’re delicious served still warm from the oven with lashings of butter, or halved and stuffed with your favourite fillings.

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

Instructions

  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.

Tip: You could use sesame seeds instead of poppy seeds.