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tomato bread tortoises Recipe

   
 

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     tomato bread tortoises

Category   Desserts - Breads
Sub Category   None
Servings   10
Preptime   25-30 mins

Ingredients
500g crusty white bread mix
1 tbsp olive oil, plus extra for greasing
3 tbsp tomato puree
30ml semi- skimmed milk
2 tbsp sesame seeds
30g mature cheddar, grated
nigella seeds, to decorate
135g crispy leaf salad, to serve
 

Instructions
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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