2/3 cup (150 ml) 1/4 pt water
2/3 cup (150 ml) 1/4 pt canned coconut milk
1 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
4 tbsp stir-fry Thai Red Curry Sauce (Blue Dragon sachet)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
2/3 cup (150 ml) 1/4 pt canned coconut milk
1 tbsp oil
3 cups (1 lb) 450 g strong white bread flour
1 1/2 tsp salt
2 tsp caster sugar (superfine granulated)
4 tbsp stir-fry Thai Red Curry Sauce (Blue Dragon sachet)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Pour the water and coconut milk into the breadmaker bucket, then add the oil and half the flour.
2. Sprinkle with the salt and sugar and spoon the curry sauce over the top.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Sprinkle with the salt and sugar and spoon the curry sauce over the top.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and set to the programme recommended in the manual (usually basic white or No 1).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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