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

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, healthy baked curry bread with leftover curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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.

Healthy Baked Curry Bread with Leftover Curry is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Healthy Baked Curry Bread with Leftover Curry is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook healthy baked curry bread with leftover curry using 11 ingredients and 11 steps. Here is how you can achieve that.

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