Spicy Curry Bread
This spicy curry bread comes out dense and flavorful. Good toasted with butter, dipped in Daal, or served with flavorful Asian dishes.
Prepare spice mixes.
1. One spice mix will be going in the bread. While I have my own spice mix, you can approximate with heaping tablespoon of half curry powder, half garum marsala, and a pinch of celery salt. Add a teaspoon of red pepper flakes and three cloves of chopped garlic. The bread topping consists of dehydrated onions and red pepper flakes with a pinch each of salt and pepper.
2. Mix the bread spice mix with three cups sifted flour, half a cup of sugar, a tablespoon of salt, and a packet of active dry yeast.
3. Add two and a half cups of hot tap water, half a cup of oil (substitute in a little sesame oil for more flavor), and a tablespoon and a half of red curry paste and mix for three minutes on medium speed
4. Mix in one egg and one cup of flour for three minutes to make a thick batter.
Stir in three cups of flour to make a sticky dough. Hint: on my stand mixer, I wrap the dough-hook with Press'n'Seal plastic wrap to keep the dough from creeping up past the lip.
5. Let the dough rise in an oiled bowl in a warm place for about an hour.
6. Carefully fold the dough down and transfer to two loaf tins. It's VERY sticky! Top with the pepper flakes and dehydrated onions, patting them onto the surface to make sure they stick.
7. Place the loaf tins in a cold oven and turn to 400°F for 15 minutes, then turn the temperature down to 375°F for another 25 minutes. Turn the loaves out onto a wire rack to cool.