Here’s a not-so-plain white loaf.
I made a dough as if a cottage or maybe a coburg was intended. A beaten egg was brushed over to hold a sprinkling of poppy and sesame seeds.
But before a final making-ready-for-the-oven prove, out came the kitchen scissors. Snip-snip-snip-snip-snip, and a star was born with five more to follow.
This is my take on what is known as a ‘porcupine’ or ‘rumpy’ loaf, where similar blade or scissor action is called for.
