Michael's curry bread: Difference between revisions

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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!
}}
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Michael is my husband and he made this [[Bread|bread]] whilst I was out for the day.  Looks revolting, but tastes divine!
{{recipesummary
{{recipesummary
|Servings = 1 large-ish loaf
|TotalCalories = 1538
|PortionCalories = 153
|DatePublished=15th October 2012
|Author = JuliaBalbilla
|Servings = Servings: 10 - 1 large-ish loaf
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 5 hours
  |TotalTime = 5 hours
  |PrepTime = 4 hours
  |PrepTime = 4 hours
  |CookTime = 1 hour
  |CookTime = 1 hour
  |Image = [[Image:Michael's curry bread recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Michael's curry bread recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">God bless you Michael</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
<span class="reviewDesc">Wherever you are now...</span>
<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span>
</tr></td>
</table>


Michael is my husband and he made this [[Bread|bread]] whilst I was out for the day.  Looks revolting, but tastes divine!
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 10g fresh or 5g [[Dried yeast|dried yeast]]
| 10g fresh or 5g [[Dried yeast|dried yeast]]
| 500ml natural [[Yoghurt|yoghurt]]
| 500ml natural [[Yoghurt|yogurt]]
| 30g [[Garlic powder|garlic powder]]
| 30g [[Garlic powder|garlic powder]]
| 30g [[Pakistani basar]] or other [[Indian spice]] mix
| 30g [[Pakistani basar]] or other [[Indian spice]] mix
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| 10g [[Chilli flakes|chilli flakes]]
| 10g [[Chilli flakes|chilli flakes]]
| 450g [[Strong white bread flour|strong white bread flour]]
| 450g [[Strong white bread flour|strong white bread flour]]
}}
}}
===Method===
===Method===


{{RecipeMethod
{{RecipeMethod
| Dissolve the [[Yeast|yeast]] in a little of the [[Yoghurt|yoghurt]] which has been warmed.
| 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.
| [[Sieve]] the [[Garlic powder|garlic powder]], [[Pakistani basar]], [[Ground coriander|ground coriander]], [[Salt|salt]] and [[Flour|flour]] into a bowl.
| Pour in the [[Yoghurt|yoghurt]] and the [[Yeast|yeast]] / yoghurt mixture.
| Pour in the [[Yoghurt|yogurt]] and the [[Yeast|yeast]] / yogurt mixture.
| Mix throughly and [[Knead|knead]] according to your chosen method.
| 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.
| Shape into a ball and sllow to rest, in a covered bowl, until almost doubled in size.
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===Chef's notes===
===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.
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:Recipes]]
[[Category:Accompaniments]]
[[Category:Accompaniments]]
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[[Category:Breadmaker recipes]]
[[Category:Breadmaker recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]


<!-- footer hashtags --><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><!-- /footer hashtags -->

Latest revision as of 08:13, 14 September 2022

Michael is my husband and he made this bread whilst I was out for the day. Looks revolting, but tastes divine!

Michael's curry bread
Electus
Servings:Servings: 10 - 1 large-ish loaf
Calories per serving:153
Ready in:5 hours
Prep. time:4 hours
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:15th October 2012

Best recipe review

God bless you Michael

4/5

Wherever you are now...

Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Dissolve the yeast in a little of the yogurt which has been warmed.
  2. Sieve the garlic powder, Pakistani basar, ground coriander, salt and flour into a bowl.
  3. Pour in the yogurt and the yeast / yogurt mixture.
  4. Mix throughly and knead according to your chosen method.
  5. Shape into a ball and sllow to rest, in a covered bowl, until almost doubled in size.
  6. Gently deflate the dough and repeat the previous step.
  7. Deflate the dough again and press into a rectangle, one side of which is the length of your tin.
  8. Fold the top and bottom parts of the dough into the middle and press the seam gently with your fingers.
  9. Repeat and you should have a nice log shape.
  10. Place a a greased 900g loaf tin, seam side down.
  11. Cover with clingfilm and allow to prove until the dough has almost reached the top of the tin.
  12. Slash the dough if desired.
  13. 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.
  14. Turn out of the tin and allow to cool on a wire rack.

Variations

Stages 1-6 can be done in a breadmaker if you follow the order of adding the ingredients in your instruction manual.

Chef's notes

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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