| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Bread machi, Breads | 1 | Servings | |
INGREDIENTS
| 1 | tb | Dry yeast |
| 2 1/4 | c | Bread flour |
| 1 | tb | Dried Thyme; Leaves |
| 1 | tb | Dried rosemary |
| 1/2 | tb | Salt |
| 1/4 | c | Nonfat yogurt |
| 3/4 | c | Water |
| Filling: | ||
| 2 | c | Red potatoes; diced |
| 1 | Frozen peas; small box | |
| 1/2 | Onion; diced | |
| 1 1/2 | tb | Curry powder |
| Salt and pepper; to taste | ||
| 2 | Garlic cloves; minced |
INSTRUCTIONS
Adapted from Madge Rosenberg's _The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever_. The filling was supposed to be just plain potatoes, garlic and thyme and rosemary, but my friend and I decided we were in the mood for something more Indian. More traditional folks might find that the bread clashes with the filling -- but I thought it good anyway. One could leave the thyme and rosemary out of the dough, if you wanted. Anyway, here's how to prepare them: Place all dough ingredients in bread machine and process on dough setting. When done, flour a board and your hands and divide the dough into 8 pieces. Flatten each piece into a 6 inch circle, place several tablespoons of filling in the center and pinch dough closed around it. Place seam side down on nonstick baking pan (I dusted it with flour). Let rise for 15 minutes. Then bake for 30 minutes in preheated 400 degree F oven. Should be golden brown when done. Makes a very fluffy dough (since we used all white flour which was all my friend had on hand -- the original recipe calls for 3/4 cup of the flour to be replaced with 3/4 cup whole wheat flour). >From: Frank and Christine Laberge <flaberge@magi.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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