Curry baguette

Name: Curry baguette
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 500 g Flour; 1 TABLESPOON Curry Powder; 3 TABLESPOONS Roasted onions; 1 TABLESPOON Honey (e.g. acacia honey); 4 TSP coarse salt; 1/2 cube (approx. 21 g) Yeast; 2 TABLESPOONS Olive oil; 3 TABLESPOONS Sunflower seeds; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

500 g Flour
1 TABLESPOON Curry Powder
3 TABLESPOONS Roasted onions
1 TABLESPOON Honey (e.g. acacia honey)
4 TSP coarse salt
1/2 cube (approx. 21 g) Yeast
2 TABLESPOONS Olive oil
3 TABLESPOONS Sunflower seeds
baking paper

Directions

1
Put the flour, curry powder, fried onions, honey and 2 tsp salt in a large bowl.
2
Dissolve yeast in 1/4 l l lukewarm water and mix with the flour mix. Then knead everything into a compact dough. If the dough is too firm or still sticky, add some more water or flour and knead in.
3
Cover the dough and let it rest at room temperature for about 10 minutes. Preheat oven (electric cooker: 50°C/circulating air: not suitable/gas: see manufacturer). Line a baking tray with baking paper.
4
Divide the dough into three portions and form baguettes. Put them on the tray. With a sharp knife cut diagonally several times 1/2 cm deep. Brush with oil, sprinkle with remaining salt and sunflower seeds.
5
Leave in the hot oven for about 20 minutes.
6
Turn the oven temperature up (electric oven: 175°C/circulating air: 150°C/gas: see manufacturer) and bake for approx. 30 minutes until golden brown. Freezing tip: Place baguettes in a freezer bag and freeze. Then defrost and bake briefly in a hot oven.