8 oz (225 g) 1 1/2 cups strong white bread flour
8 oz (225 g) 1/2 cups country grain strong white bread flour
5 tbsp low-fat set yoghurt
water
2 tbsp oil
2 tbsp korma curry powder
2 oz (50 g) 5/8 cup salted cashews, broken into pieces
2 tsp salt
2 tsp soft brown sugar
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
8 oz (225 g) 1/2 cups country grain strong white bread flour
5 tbsp low-fat set yoghurt
water
2 tbsp oil
2 tbsp korma curry powder
2 oz (50 g) 5/8 cup salted cashews, broken into pieces
2 tsp salt
2 tsp soft brown sugar
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Thoroughly mix together the two flours.
2. Make up the yoghurt to 275 ml (10 fl oz) 1 1/4 cups with water and pour into the breadmaker bucket.
3. Add the oil and half the mixed flour.
4. Sprinkle with the curry powder, cashews, salt and sugar.
5. Cover with the remaining flour mix and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
8. If liked, brush with the selected glaze.
9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Make up the yoghurt to 275 ml (10 fl oz) 1 1/4 cups with water and pour into the breadmaker bucket.
3. Add the oil and half the mixed flour.
4. Sprinkle with the curry powder, cashews, salt and sugar.
5. Cover with the remaining flour mix and mound the yeast into the centre.
6. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
8. If liked, brush with the selected glaze.
9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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