2 3/4 Cups (400 g) 14 oz strong white bread flour
1/2 cup (50 g) 2 oz gram flour
6 tbsp dried onions
275 ml (10 fl oz) 1 1/4 cups water
1 tbsp oil
2 tsp salt
2 tsp caster sugar (superfine granulated)
3 tsp garam masala
1 tsp powdered ginger 1/2 tsp ground cumin
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
1/2 cup (50 g) 2 oz gram flour
6 tbsp dried onions
275 ml (10 fl oz) 1 1/4 cups water
1 tbsp oil
2 tsp salt
2 tsp caster sugar (superfine granulated)
3 tsp garam masala
1 tsp powdered ginger 1/2 tsp ground cumin
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Thoroughly mix together the two flours.
2. Dry-fry the onions in a frying pan until golden-brown, moving them about frequently to prevent burning.
3. Take out of the pan and cool on a plate.
4. Pour the water into the breadmaker bucket, then add the oil and half the mixed flours.
5. Sprinkle with the salt, sugar, garam masala, ginger, cumin and fried onions.
6. Cover with the remaining flour mixture and mound the yeast into the centre.
7. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Dry-fry the onions in a frying pan until golden-brown, moving them about frequently to prevent burning.
3. Take out of the pan and cool on a plate.
4. Pour the water into the breadmaker bucket, then add the oil and half the mixed flours.
5. Sprinkle with the salt, sugar, garam masala, ginger, cumin and fried onions.
6. Cover with the remaining flour mixture and mound the yeast into the centre.
7. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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