CURRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Curry Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour.
- Recommended cycle: Basic/white bread cycle; medium/normal color setting.
- Timed-bake feature can be used.
CURRY LEAF RICE
I love the taste of curry leaves and I love rice. So I combined those two things and came up with this recipe. This rice dish tastes better the longer it sits. Ghee can be substituted for the olive oil. Curry leaves can be found at your Indian grocer. This recipe uses small-medium sized curry leaves. If your leaves are large, adjust accordingly.
Provided by Kathy228
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large sautee pan.
- When hot, add the finely chopped curry leaves, onion, and garlic.
- Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
- Add garam masala and cook for one minute.
- Add the bread crumbs and stir for a minute.
- Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
- Add salt and pepper to taste and combine carefully.
- Garnish with the whole curry leaves.
CURRY LEAF BREAD
From the following link: http://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india
Provided by casualsouschef
Categories Indian
Time 2h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the flour, sugar, yeast, salt, turmeric, cumin and curry leaves in a large bowl and whisk to combine.
- Heat the butter, water and milk just until the butter melts. Allow to cool until warm to the touch (110 to 120 degrees).
- Gradually add the warm liquid to the dry ingredients and mix with a wooden spoon until a soft but not sticky dough forms. You may not need all of the liquid, but if the dough is too dry, add warm water a tablespoon at a time until you get a soft dough.
- Turn the dough out onto a clean work surface and knead for about 5 minutes or until you have a soft, smooth and elastic dough.
- Remove the dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm, draft-free place until doubled in bulk, 45 to 60 minutes.
- Place the dough on a clean work surface and knead for a minute or two.
- Shape and place in a greased 8 1/2-by-4 1/2-inch loaf pan. Cover with a damp towel and allow to rise until the dough is about 1 inch above the top of the pan (45 to 60 minutes).
- Meanwhile, preheat the oven to 375 degrees with a rack in the middle position.
- Bake the bread for 35 to 45 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from the pan and cool on a wire rack before slicing.
Nutrition Facts : Calories 389.1, Fat 6.5, SaturatedFat 3.6, Cholesterol 16.3, Sodium 414.4, Carbohydrate 70.9, Fiber 2.8, Sugar 4.4, Protein 10.8
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