Michael's curry bread
Michael is my husband and he made this bread whilst I was out for the day. Looks revolting, but tastes divine!
- 10g fresh or 5g dried yeast
- 500ml natural yogurt
- 30g garlic powder
- 30g Pakistani basar or other Indian spice mix
- 20g ground coriander seeds
- 10g salt
- 10g chilli flakes
- 450g strong white bread flour
- Dissolve the yeast in a little of the yogurt which has been warmed.
- Sieve the garlic powder, Pakistani basar, ground coriander, salt and flour into a bowl.
- Pour in the yogurt and the yeast / yogurt mixture.
- Mix throughly and knead according to your chosen method.
- Shape into a ball and sllow to rest, in a covered bowl, until almost doubled in size.
- Gently deflate the dough and repeat the previous step.
- Deflate the dough again and press into a rectangle, one side of which is the length of your tin.
- Fold the top and bottom parts of the dough into the middle and press the seam gently with your fingers.
- Repeat and you should have a nice log shape.
- Place a a greased 900g loaf tin, seam side down.
- Cover with clingfilm and allow to prove until the dough has almost reached the top of the tin.
- Slash the dough if desired.
- Bake at 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour] for 30-40 minutes until it is done.
- Turn out of the tin and allow to cool on a wire rack.
Stages 1-6 can be done in a breadmaker if you follow the order of adding the ingredients in your instruction manual.
This is quite a wet dough, but do not be tempted to use much flour when kneading. Flour your hands rather than the worksurface and you will find that it sticks less and less as you knead. It is the garlic powder which causes the very dark crust. It does not taste burnt at all and in fact is slightly sweet.
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