Healthy Baked Curry Bread with Leftover Curry
Healthy Baked Curry Bread with Leftover Curry

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, healthy baked curry bread with leftover curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Healthy Baked Curry Bread with Leftover Curry is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Healthy Baked Curry Bread with Leftover Curry is something that I have loved my entire life.

Baked Curry Bread Kneaded by Hand. Great healthy lunch on your day off. Please adjust the amount of lukewarm water since it differs depending on the Crispy and Chewy Curry Bread.

To begin with this particular recipe, we must prepare a few ingredients. You can have healthy baked curry bread with leftover curry using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Healthy Baked Curry Bread with Leftover Curry:
  1. Take 2 servings Leftover curry
  2. Get 5 tbsp Panko
  3. Make ready 1 Olive oil
  4. Take Bread dough
  5. Make ready 400 grams Bread (strong) flour
  6. Get 30 grams Sugar
  7. Get 30 grams Butter
  8. Take 6 grams Salt
  9. Get 8 grams Dry yeast
  10. Get 130 ml Water (approximately 30°C)
  11. Make ready 130 ml Milk (approximately 30°C)

Japanese curry is usually the first dish any new resident of Japan learns to make. It's cheap, easy, and actually tasty, not to mention pretty healthy depending on how many vegetables you choose to add in. But as many new curry cookers have come to find out. Whizz up leftover herbs and stale bread in your food processor to make herby breadcrumbs, then freeze.

Instructions to make Healthy Baked Curry Bread with Leftover Curry:
  1. Roughly chop the vegetables and meat from the leftover curry. Put all the ingredients for the bread into the bread machine, and turn on the dough setting cycle. Allow the dough to rise.
  2. After the 1st rise, deflate and form into a ball. Divide into 12 portions, form them into smooth balls, let rest for 15 minutes covered with a damp cloth.
  3. Flip the dough over, seam side up, flatten out to remove gas and shape into a flat oval. It will be easier to seal them if you leave the edge thicker of one side.
  4. From the thicker side, pinch the edges.
  5. And seal them up like this.
  6. If you don't seal them tightly, the filling will ooze out during proofing or while baking.
  7. Gently press down with the seam side down.
  8. Spray and wrap, allow to rise, until 1.5 times larger the original size. After rising, brush with beaten egg, sprinkle on panko and if you like, you can drizzle on some olive oil.
  9. Bake in a preheated 180°C oven for 15-18 minutes on the middle rack. Check for the golden brown color and rotate the baking tray 180°.
  10. This is how it looks when cut.
  11. If you don't have enough curry filling, add processed cheese to the curry. They will be tasty as well.

Recipe inspiration: Aubergine katsu curry Italian chicken bake Chilli prawn spaghetti with gremolata breadcrumbs. Roll into balls, make a well in the middle and place in some curry chicken. Spicy and full-bodied flavor without overdone heat. Transform your leftover Halloween candy into gooey blondie bars. These bars pair perfectly with ice cream or The bread actually tastes even better the day after it is baked.

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