Curried Bread

This bread machine loaf reads like a curry condiment tray baked right into the dough. Coconut, chopped peanuts, and raisins all go in alongside curry-sauteed onions and a spoonful of applesauce. Every slice has a little bit of crunch, a little sweetness, and that warm curry hum running through it.

Cooking the onion with the curry powder before it goes into the machine is a smart move. Raw curry powder tastes dusty and harsh. A quick saute blooms the spices, releasing the oils and mellowing the flavor into something rounder and more aromatic.

The applesauce is a quiet workhorse here. It adds moisture, a touch of natural sweetness, and helps keep the crumb soft without extra fat.

Kitchen Tips

• Cool the onion mixture: Adding hot onions to the bread machine can kill the yeast. Let it cool to room temperature before loading the pan.
• Add mix-ins at the beep: If your machine has an add-in signal, wait for it to drop in the coconut, peanuts, and raisins. Adding them at the start can crush them into the dough.
• Slice when cool: This bread is soft and tears easily when warm. Let it cool completely on a wire rack for cleaner slices.

Variations

• Spicier kick: Add a pinch of cayenne or red pepper flakes to the onion saute for a bread with more heat.
• Chutney pairing: Serve thick slices alongside mango chutney and sharp cheddar for an incredible cheese board addition.