Homemade Curry Bread

Name: Homemade Curry Bread
Yield: 8 servings
Cuisine: American
Ingredients: 250 grams Strong bread flour; 1 tsp Sugar; 1/2 tsp Salt; 2 tbsp Vegetable oil; 1 1/2 tsp Dry yeast; 150 ml Lukewarm water; 100 grams ★Ground Meat (beef, pork, beef-pork mixed etc.); 1/2 ★Onions (finely chopped); 1/2 ★Potato (roughly finely chopped); 2 pieces Curry roux (breakable type); 200 ml Milk; 1 packages Fresh panko; 2 cm in the bottom of the frying pan Frying oil

cookpad.japan @cookpad_jp

I took a recipe that I learned in a cooking class and arranged it with easier ingredient amounts and steps. Paired with steam buns, it was aimed at stay-at-home moms who have their hands full raising their children.
I wanted to try coming up with a recipe for those of you without ovens or bread makers but still wanted to try making a nice side dish It's simple and delicious so please give it a try.

Make sure to use fresh vegetable oil and fresh bread crumbs. Leftover breadcrumbs from frying the first time can burn, so please make sure to clean the oil out before frying the second set of bread.
You can use cooled leftover curry from the day before as filling .
If you refrigerate the onions after buying them, you won't cry when you cut them. Try it out! You won't need swimming goggles. For 8. Recipe by Pokuchan

cookpad.japan @cookpad_jp

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Ingredients

8 servings

250 gramsStrong bread flour
1 tspSugar
1/2 tspSalt
2 tbspVegetable oil
1 1/2 tspDry yeast
150 mlLukewarm water
100 grams★Ground Meat (beef, pork, beef-pork mixed etc.)
1/2★Onions (finely chopped)
1/2★Potato (roughly finely chopped)
2pieces Curry roux (breakable type)
200 mlMilk
1 packagesFresh panko
2 cmin the bottom of the frying pan Frying oil

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Steps

1

Pace the bread flour into a large bowl set the sugar and dry yeast off to one side, and add in the salt and vegetable oil on the opposite side. Pour the lukewarm water over the dry yeast.
2

Using a rubber spatula at first, scrape the dough that is stuck to the sides of the bowl and drop it back in, and mix until it all clumps together.
3

Knead it with the palm side of your wrists. If you do this for 10 minutes, then it will become about as soft as an earlobe, and knead up smoothly.
4

Place the dough into a bowl lightly coated in vegetable oil, set it into a another bowl full of hot water slightly hotter than bath water, and cover with plastic wrap. Let sit for 25 minutes for the first rising. (You can also use the proofing function on your oven).
5

Sauté all of the ★ ingredients in a Teflon frying pan without using oil. Place the curry roux on top once it has cooked through, close the lid, turn off the heat, and dissolve the roux in the residual heat.
6

If the water cools a bit lower than bath water, then add hot water to keep the temperature up. The first rising will be done in about 25 minutes when it has about doubled in size. Stick your finger into the dough, and it's ok as long as the hole doesn't close (finger check). You can if course do this in the bread maker as well.
7

Take it out of the bowl, release the gas, and roll up into 8 equal portions. At this point, making them light will make them the same uniform size. I had 360g, so I divided into 8 45g portions.
8

Thinly spread it out into a 10cm diameter circle with a rolling pin, and pack in the ingredients from Step 5, one tablespoons at a time. Fold it in half like gyoza dumplings, and tightly close the overlap.
9

Coat the dough in milk and then panko in that order. Prepare the oil by heating it up. At this point, use new oil as oxidized oil is bad for your health.
10

Fill the bottom of a frying pan with about 2 cm oil, heat up to 180°C, and fry up crispy while flipping it back and forth until the outside is crispy. It will plump up, so fry 4 at a time. Scoop out any stray bread crumbs that fell into the oil and the 2nd set of bread will turn out nicely.
11

The crispy,fluffy and delicious curry bread is done.