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September 6, 2014 / mintcustard

Sausage and mushroom tomato bread swirls.

Baked and delicious.

Baked and delicious.

Starting back at school is always tiring, and I mean for the staff too, not just the children! I am completely wiped out and I work part time. Getting up earlier at the weekends than I do in the week as the older one has to be taken to work doesnt help. She isn’t being demanding but the store she works in has no car park for staff.

Having had sandwiches this week for lunch I reminded myself that there must be more to lunch than a flacid sarnie and a lukewarm yogurt. OK, the yogurtis myown fault as I forgot to put it in the fridge but the sandwich? Guilty as charged!

At school I need something filling, robust enough to last the morning in a plastic tub and portable enough to munch one handed as I invariably have marking to do with the other.

Pasties are one solution, look at my Hogwarts Pumpkin pasties, but I love bread so a riff on a bread roll should be good. I have enjoyed making and eating tomato bread so that is where I started.

Sausage and mushroom tomato bread swirls.

Ingredients makes 8 buns

  • 250g strong white bread flour
  • 25g butter
  • 50 ml milk,
  • 75ml passata
  • 1/2 tbsp sugar
  • 1 1/4 tsp dried yeast
  • 1 egg


  • 4 chipolatas skinned and broken up
  • 2 mushrooms sliced thinly
  • a few caramelised onions would be lovely here too.
  • 1 egg beaten

How to……

  • Sieve the flour into a bowl.
  • Warm the milk and passata with the butter and sugar. Remove from the heat.
  •  Stir in the yeast and leave to activate.
  • Once frothing pour into the flour along with the egg and combine.
  • Tip onto a lightly floured surface and kneed for 10 minutes, this is a sticky dough so you may need a little more flour but don’t use too much.

    Lovely pink tomato bread dough.

    Lovely pink tomato bread dough.

  • Leave covered with a cloth or cling film in a greased bowl for an hour and a half until doubled in size.
  • Cook the sausage pieces and the mushrooms in a frying pan as the dough rises and leave to cool.
  • Once risen, tip out onto a floured surface, and push or roll out into a rectangular shape about 12″ by 8″.
  • Generously spread the cooled sausage and mushroom mixture over the dough.
  • Roll up along the long side, cut into eight equal pieces and place on parchment on a baling tray and leave for a further 30 minutes to rise.
Waiting to bake.

Waiting to bake.



  • Pre heat the oven to 220 c
  • Brush with beaten egg and bake for 20 to 25 minutes until risen and golden.
Baked and delicious.

Baked and delicious.

  • Leave for a few minutes to cool as the interior is volcanic!

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