Gently flavoured with paprika, these snake breads are soft and delicious, while a light coating of polenta and seeds adds a little crunch. Plus, they're ssssssssuper fun!
Put the flour, salt, paprika and yeast in a mixing bowl.
Mix the carrot, milk and water in a jug.
Pour the carrot mixture into the bowl and stir until you have a sticky dough.
Cover with a damp cloth for 10 minutes.
Knead the dough on a floured surface for 5 minutes. (It may be sticky, but don’t add any more flour.)
Put it back in the bowl and cover with a damp cloth until it has doubled in size. (This may take up to an hour.)
Punch all the air out of it and divide into 8 pieces.
Dust your worktop with flour and use your hands to roll a piece of dough into a long thin sausage.
Sprinkle some poppy/Nigella seeds and polenta/cornmeal onto a plate and then roll your bread snake in it.
Choose one end to be the head, cut a little mouth with scissors and add a tongue made from red pepper. Add currants for eyes.
Shape the snakes on baking trays lined with baking paper.
Leave for 10 minutes and then bake for 8-10 minutes until golden brown.
Video
Notes
If you cut the red pepper tongues really thin like we did, they may catch and turn a bit black in the oven. David recommends cutting chunkier tongues to avoid this!