On the old board, there was a request for a recipe for Maple Curry Bread. This is a recipe for a curry bread that does not call for maple syrup, but I think you could add it. I found whole wheat bread recipes that called for 1/4 to 1/2 cup of maple syrup per 6-7 cups of flour, so you might want to start by adding about half that to this recipe and decreasing the water by a similar amount. Let us know how it works.
* Exported from MasterCook *
Bombay Curry Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 envelope dry yeast
1 Tablespoon sugar
1 cup plus 2T warm water
2 Tablespoons unsalted butter
2 Tablespoons minced shallot
2 cups bread flour
1 cup unbleached flour
1 1/4 teaspoons salt
1/2 teaspoon curry powder
1/2 teaspoon salt
Combine yeast, sugar and warm water and let stand until foamy and proofed, 5-10 minutes.
Oil large bowl and double french bread pans; sprinkle pans with cornmeal (or bake sprinkle peel with cornmeal to bake on stone, or prepare large cookie sheet).
Melt butter in small skillet over low heat. Add shallot and cook until softened, about 10 min. Transfer to processor and add flours, salt and curry. With machine running, pour yeast through feed tube and mix until dough is moist and smooth. ( If using mixer or blending by hand, work yeast in gradually and knead by hand 8-10 minutes.) Transfer dough to oiled bowl, turning to coat entire surface. Cover with damp towel and let stand in warm, draft-free area until dough is doubled in size, about 1 hour.
Punch dough down. Turn out onto heavily floured board and work in enough flour so dough is easy to handle and no longer sticky. Divide dough in half. Roll half into rectangle on floured board. Roll into oblong loaf (as for jelly roll), pinching ends and seam tightly. Place seam side down in prepared pan. Repeat with other half. Cover loaves lightly with damp cloth and let stand in warm draft-free area until almost doubled, about 45 minutes.
Position rack in center of oven and preheat to 425 degrees. Slash tops of loaves with sharp knife. Beat egg with salt and brush over loaves, being careful not to drip egg mixture onto pan. Bake until loaves are brown and sound hollow when tapped on bottom, about 25-30 minutes. Remove from oven and let cool on wire rack before slicing.
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Per serving: 1745 Calories (kcal); 32g Total Fat; (16% calories from fat); 54g Protein; 306g Carbohydrate; 249mg Cholesterol; 3808mg Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
There is a recipe for Honey-Curry Bread on page 86 of the 'Silver Palate Good Times Cookbook'. I have made it and it was very good. I'm sure a substitution of maple syrup for honey would be ok.
Hi Beth. Thanks for the recipe, I would never have thought to put curry (yum)in bread it looks so good I'll try making it tonight.
Thanks Beth! I will try the recipe you found with the adjustments you recommended.I will report back next week.
Susan, I have the SP Good Times recipe also. It calls for 2T of curry powder and 2/3 cup honey, and 2 c buttermilk for 2 loaves, topped with slivered almonds. Sounds like a lot more curry flavor, and you could probably use honey or maple syrup without other adjustments. I'll post that later if you're interested.
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