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Saturday, 28 May 2016

Baking a Curry & Garlic Tray Bread Using a Sourdough Starter

This bread is the perfect accompaniment to a potjie or a braai. You can determine for yourself how strong you want to make the filling, but I like it strong enough to feel it nibbling back without kicking me in the gut. Basically you stretch your dough into a tray and then you pour your filling over. Stick it in the oven and enjoy the results.

Add 1 cup each (250 ml each) of Brown Bread Flour and White Bread Flour to a mixing bowl.

Add a teaspoon (5 ml) salt. Mix all the dry ingredients well.
Option 1: If you are using Instant Dry Yeast instead of a sourdough starter, you should add it to the dry ingredients.

Melt 100 g butter/margarine. Add a cup (250 ml) of lukewarm sour milk and 1 egg lightly beaten. Add it to the dry ingredients.
Option 2: If using Active Dry Yeast, add a packet to the lukewarm sour milk and allow ten minutes for it to froth up.

Add 1/2-1 cup sourdough starter to the mixing bowl. If your sourdough has matured a bit (like mine) you need use less than with a freshly started sourdough starter. If in doubt, err on the side of adding too much, rather than too little. At the worst, your end result will be tastier!

Bring your dough together.

Knead on a a floured surface into an elastic ball.

Put the dough ball in a bowl, cover with plastic and let it rise in a warm dry place until double in size.

Prepare a deep tray (oven dish)  with non-stick spray and a coating of flour.

Your dough will have doubled in volume once risen. Knock it back by kneading it for 5-10 minutes.

Roll the dough out to roughly the size of your dish/tray,

Place the dough in the tray.

Cover with plastic and let it rise again.

Chop 2 onions and fry them to golden brown in hot oil.

Add 10 ml crushed garlic, 10 ml green curry paste, 5 ml crushed chilies and 5 ml crushed ginger.

Add 1 1/2 cup (375 ml) sour milk and 2 beaten eggs.

Add salt and pepper to taste.

Everything should be fried.

Add 1/4 cup (65 ml) flour and 5 ml baking powder to a bowl. Mix with a little milk and use to thicken the filling slightly.

Do not thicken the filling too much on the stove top, as it will continue to thicken in the oven later.

The risen dough is ready to go into the oven.

Bake for 10 minutes in a preheated oven at 220°C.

Remove from the oven and spread the filling over the bread. Return to the oven.

Bake for 40-50 minutes longer.

I added a sprig of basil as garnish.

Serve hot from the oven. The moist filling makes condiments unnecessary.

Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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