Each of these milk-glazed poppy-seeded balls is a rolled up, scissor-snipped, steam-baked sausage.
The same basic dough recipe used for my Winston Knot Loaf and Love Loaf, has now transformed into these dinky little chaps.
It looks like recent days have shaped up to be a bit of a bread week.
Broad Street Baker 
Do you have recipes for your breads ?
They look really good.
Cheers
Gary
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There are no special recipes for the breads I make, they are made using standard tried and tested bread dough recipes. Usually I’ll make a dough using 500g strong white flour, 2 tsp salt, 2 tbsp olive oil, and either fresh or dried yeast. Sometimes I might venture towards wholemeal, granary or maybe something more unusual like polenta. Recipes are tried and tested and easily found online. The difference with my breads is to do with what I do with the dough before baking, which usually involves how it is shaped, cut or glazed. Often I decide what to do with the dough right at the last minute before baking. What I like to do is turn what is basically a plain loaf into something less plain.
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