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{{#seo:
|title=Michael's curry bread, Breadmaker recipe
|titlemode=replace
|keywords=#dough #michaelscurrybread #yoghurt #flour #garlicpowder #groundcoriander #yeast #pakistanibasar #knead #indianspice #driedyeast
|hashtagrev=032020
|description=Michael is my husband and he made this bread whilst I was out for the day. Looks revolting, but tastes divine!
}}

Michael is my husband and he made this [[Bread|bread]] whilst I was out for the day. Looks revolting, but tastes divine!
{{recipesummary
|TotalCalories = 1538
|PortionCalories = 153
|DatePublished=15th October 2012
|Author = JuliaBalbilla
|Servings = Servings: 10 - 1 large-ish loaf
|Difficulty = 2
|TotalTime = 5 hours
|PrepTime = 4 hours
|CookTime = 1 hour
|Image = [[Image:Michael's curry bread recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''God bless you Michael''

4/5

Wherever you are now...

 [[User:Chef|Jerry]] 
</tr></td>
</table>

{{RecipeIngredients
| 10g fresh or 5g [[Dried yeast|dried yeast]]
| 500ml natural [[Yoghurt|yogurt]]
| 30g [[Garlic powder|garlic powder]]
| 30g [[Pakistani basar]] or other [[Indian spice]] mix
| 20g [[Ground coriander|ground coriander]] [[Seeds|seeds]]
| 10g [[Salt|salt]]
| 10g [[Chilli flakes|chilli flakes]]
| 450g [[Strong white bread flour|strong white bread flour]]
}}
===Method===

{{RecipeMethod
| Dissolve the [[Yeast|yeast]] in a little of the [[Yoghurt|yogurt]] which has been warmed.
| [[Sieve]] the [[Garlic powder|garlic powder]], [[Pakistani basar]], [[Ground coriander|ground coriander]], [[Salt|salt]] and [[Flour|flour]] into a bowl.
| Pour in the [[Yoghurt|yogurt]] and the [[Yeast|yeast]] / yogurt mixture.
| Mix throughly and [[Knead|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|dough]] and repeat the previous step.
| Deflate the [[Dough|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|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|clingfilm]] and allow to prove until the [[Dough|dough]] has almost reached the top of the tin.
| Slash the [[Dough|dough]] if desired.
| [[Bake]] at 230° C (450° F - gas 8), [fan [[Oven|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.
}}
===Variations===
Stages 1-6 can be done in a [[Breadmaker|breadmaker]] if you follow the order of adding the ingredients in your instruction manual.
===Chef's notes===
This is quite a wet [[Dough|dough]], but do not be tempted to use much [[Flour|flour]] when [[Kneading|kneading]]. [[Flour]] your hands rather than the worksurface and you will find that it sticks less and less as you [[Knead|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.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Bread and baking]]
[[Category:Spicy recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Breadmaker recipes]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/michaelscurrybread|#michaelscurrybread]] [[Special:Search/yoghurt|#yoghurt]] [[Special:Search/flour|#flour]] [[Special:Search/garlicpowder|#garlicpowder]] [[Special:Search/groundcoriander|#groundcoriander]] [[Special:Search/yeast|#yeast]] [[Special:Search/pakistanibasar|#pakistanibasar]] [[Special:Search/knead|#knead]] [[Special:Search/indianspice|#indianspice]] [[Special:Search/driedyeast|#driedyeast]]
</code>

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