tip the bread mix into a bowl then rub in the oil
and tomato puree until the mixture resembles
breadcrumbs. pour in 310ml lukewarm water and mix
to a dough, then transfer to a floured surface.
knead for 10 mins until dough springs back to the
touch. place in a greased bowl, cover with cling
film and leave in a warm place to rise for about
an hour.
preheat the oven to 200c/180c fan/gas 6. divide the
dough into 12 equal balls. roll 4 of the balls
together then divide into 2 large and 8 small dough
balls.
to make a tortoise, shape 1/3 of a dough ball into
5 smaller balls to form a head and 4 feet. shape
the remaining 2/3 into a round body, flatten the
top slightly and put on a greaseproof paper-lined
baking tray. press the head and feet into the body
and use a knife to score a criss-cross pattern
into the top of each shell. repeat so you have 2
large and 8 small tortoises.
brush with the milk then scatter over the sesame
seeds and cheese. press 2 nigella seeds onto each
head for eyes and bake for 15 mins until golden.
serve on a bed of lettuce.
Originally Submitted
4/6/2015
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