Honey Curry Bread2012-09-18
Our travels through Oregon lead us deep into the evergreen forests and our stop at the Steamboat Inn. We had a wonderful meal there that we will discuss in another post and their accommodations but found the bread they served there irresistible and had to have the recipe. Charging the kitchen door with compliments we requested and received the recipe that we are sharing here. We did make one modification that we will need to check on with the folks at the inn regarding the quantity of water.
Elaine had her eyes rolling back in her head in pure joy so I asked how she would describe it. Here is what she said,
“An irresistibly moist and savory bread that’s absolutely delicious. The curry and honey flavors blend to add an unexpectedly delicious twist to bread. It was a perfect accompaniment to the seasoned pheasant and wild rice gourmet dinner.”
I will note that our loaf was much higher in its rise and the texture was less moist. Perhaps that was where the mismatch was. However both were good with the version at the Inn denser and more moist. We also did not braid the bread.
1/2 c warm water (105 to 115 degrees)
3 Tbsp unsalted butter
2/3 c honey
2 tsp salt
3 Tbsp slivered almonds
3 pkgs. active dry yeast
2 Tbsp curry powder
2 c buttermilk
6-7 c unbleached all-purpose flour
2 tsp water
1/2 c chopped onion, sauteed (optional)
1. Pour 1/2 c water into a large bowl. Stir in the yeast and let stand 5-10 minutes.
2. Meanwhile, melt the butter in small saucepan and stir in the curry powder. Cook over low heat one minute. Stir in the honey and remove from heat.
3. Add the honey mixture, buttermilk, salt together in a bowl and then pour with 3 cups of the flour into the yeast mixture. Stir with a wooden spoon to mix well. Gradually stir in enough of the remaining flour to make a soft dough.
4. Knead on a floured surface until smooth and elastic, about 5 minutes.
5. Place the dough in a well-buttered large bowl and turn to coat the dough with butter. Cover with a damp towel and let rise in a warm place until doubled in bulk, about one hour.
6. Punch the dough down and divide it in half. Divide 1 piece of the dough into thirds. Using your hands, roll the 3 pieces into 1-inch thick ropes and braid. Curl the braid around itself in a spiral to make a braided crown. Repeat with the remaining dough. Place each braided loaf on a buttered baking sheet, cover and let rise for about 45 minutes. (Note we did not braid our and instead prepared them for standard bread loaf pans.
7. Preheat oven to 375 degrees.
8. Beat the egg and 2 teaspoons water in a small bowl. Brush the tops of the breads with the egg wash. Sprinkle each loaf with almonds.
9. Bake until loaves are brown and sound hollow when the bottoms are lightly thumped, 40-45 minutes.
Cool on wire racks to room temperature.
Makes 2 loaves.
Recipe from Steamboat Inn
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