Curry and herb white bread
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
This curry and herb white bread brings variety to the table and smells wonderfully spicy as it bakes. The light, fine-pored interior meets a delicate crust, while curry and selected herbs give the bread a warm, aromatic note. It is mild enough to be combined in many ways, yet distinctive enough to be enjoyed on its own. Whether as an accompaniment to soups and salads, for barbecues or simply spread with a little butter, this white bread is uncomplicated, surprising and ideal for anyone who likes to think creatively about classic bread recipes.
Ingredients for
Ingredients for the bread
250
ml
oat milk
15
g
yeast, fresh
25
g
margarine
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
1
Tablespoon(s)
curry powder
325
g
flour
herb mixture, mediterranean
Preparation
1
Gently warm the milk, crumble in the yeast and mix in a food processor until the yeast has dissolved.
2
Gradually add the margarine, sugar, salt, curry powder and flour and knead into a smooth dough.
3
Increase the speed and knead the dough for at least 8 minutes.
4
Cover the finished dough and leave to rest for approx. 30 minutes.
5
Shape the dough into an oval loaf and roll it in the herb mixture.
6
Place the loaf in the Flexiform and leave to rise for another 20 minutes. Preheat the oven to 220°C top/bottom heat.
7
Bake the bread in the lower part of the oven for 25 minutes.
8
After baking, leave to cool briefly in the tin and then turn out.
Ingredients for
Ingredients for the bread
250
ml
oat milk
15
g
yeast, fresh
25
g
margarine
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
1
Tablespoon(s)
curry powder
325
g
flour
herb mixture, mediterranean
Product recommendations
LURCH silicone flexi starter baking mould 18x9x6.5cm - for small breads and cakes
€16.90*
general.delivery