The Fresh Loaf

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Curry Cashew Cilantro Ciabatta. With Raisins.

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Wandering Bread's picture
Wandering Bread

Curry Cashew Cilantro Ciabatta. With Raisins.

 

My wife and I love Navratan Korma (mild cashew curry with vegetables, raisins and cilantro). I decided to put some similar flavors to work in ciabatta to use for tofu sandwiches. I didn't have time to deal with the dough yesterday so I just used Jim Lahey's No Knead Bread recipe with AP flour plus some curry powder, raisins, cashews and cilantro. The dough was 80% hydration but that wasn't really enough with the extra curry powder and the raisins using up moisture so the crumb was a bit tight. It was very, very tasty though. 

Read the whole story of our Indian food in New York memories and see more pics at Wandering Bread

Comments

dabrownman's picture
dabrownman

see cashews in bread much - a forgotten nut like pistachios. Nice baking as the crust it thick and the crumb is open.  I would be tempted to use some durum atta, maybe 20%,in this bread to give it a more Indian flavor.  Then a higher hydration would really be required.  You have come up with a very interesting bread concoction that inspires!

Wandering Bread's picture
Wandering Bread

Thanks! It would definitely be interesting to try it with some durum atta. Also as I was eating it I thought next time it might be better to try coriander seeds instead of the fresh cilantro which didn't come through as strongly as I had hoped.

dabrownman's picture
dabrownman

very nice too but be wary.   Cumin and especially coriander can take over quickly.  Seems like every Indian food I make starts with garlic, ginger, cumin, coriander and mustard seeds with some garam masala!  I put some fresh cilantro in some gas grill baked Indian flat bread once.  The color was very nice.  The flavor was there but muted.  The garam masala really shined though.