The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Browndog's Honey Curry Pull-apart Bread

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Paddyscake's picture
September 16, 2007 - 4:52pm -- Paddyscake

Honey Curry Pull-apart bread

is very, very bad for the waistline!!! I made one loaf on Friday and it was so good we had an encore performance with 2 loaves this time. We were also busy picking tomatoes,( I love the new plums tomatoes on the left) spaghetti squash, hungarian wax peppers, marionberries and figs! We have a batch of figs drying in the dehydrator and I want to try a new recipe I found for roasting tomatoes for freezing.

Comments

kseg's picture
Submitted by kseg on

Paddyscake,

 Your bread looks fantastic, I have looked on this website for a recipe for it and can't find it, are you willing to share?

 kseg

browndog's picture
Submitted by browndog on

Paddyscake, I don't know how I missed this. Your bread is prettier than mine, and no tableful of nature's bounty at my house, either. How I do covet those figs!

kseg, here's the recipe link. 

Paddyscake's picture
Submitted by Paddyscake on

I neglected this time to say that this is Browndogs recipe which she so graciously shared and provided the link for above. I didn't do anything special to make the bread "prettier". Just sliced and stacked as you said. I can send you some dried figs  :  )

browndog's picture
Submitted by browndog on

Paddyscake, my dear, it isn't 'my' bread so you don't owe me royalties, 'k? I got it, as so often happens, from the newspaper. But somehow this post of yours was completely off my radar til kseg found it, and I did so want to see a picture. 

It looks like your slices were thinner and more regular than mine, to the advantage of the look of the loaf. 

It is good, though, isn't it? My husband who doesn't even like curry loves this.

You have figs just growing outside your door? Is Oregon as moderate as all that? (No, I didn't pay attention in Geography class. So sue me...)

Somebody once posted a fantastic fig, fennel, and rye loaf that has become a('nother) favorite of mine.

Omigosh, I just did a search for it and who should it be but our own little dumpling Beenjammin'!!

Paddyscake's picture
Submitted by Paddyscake on

Haha..yup, figs grow right outside the door in this part of the state. The state of Oregon has so many different micro climates. You can drive from the beach to snow to desert. We live in the Willamette Valley..very moderate temps..we have figs and even kiwi fruit.  Thanks for the fig, fennel and rye loaf link..that's tomorrows project!

AnnieT's picture
Submitted by AnnieT on

Paddyscake, I am green with envy over your tomatoes! I planted several romas and 2 heirloom in my son's veggie garden, and we have TONS of green ones - and maybe 6 red ones. Not a good year here on Whidbey Island. Zucchini yes, tomatoes no. Where in the Willamette valley are you? We lived in Leaburg on the McKenzie for several years, pre-baking days, A.

Paddyscake's picture
Submitted by Paddyscake on

These plums (roma) were the best we ever had..well, we live in Woodburn..I haven't lived in OR but 4 years. I've never heard of Leaburg or the McKenzie..sorry

Mini Oven's picture
Submitted by Mini Oven on

Hope you don't mind me adding a tip.  If it gets too cold and you have to pick those green tomatoes... stack them gently inside a bucket, green on bottom and put a layer of ripe ones on top.  (can even use ripe bananas) The green ones will ripen sooner getting some kind of enzyme message from the ripe ones above.   :)

AnnieT's picture
Submitted by AnnieT on

Well, if you sneezed you'd miss it! Leaburg is east of Eugene and the McKenzie ends up in the Willamette, A

AnnieT's picture
Submitted by AnnieT on

Mini Oven, many thanks for the tip on ripening green tomatoes - I will pass it on to my son and d-in-l. They always have overripe bananas around so that sounds like a plan. I talked to the young couple who sold me some ripe ones at the farmer's market and they suggested: green tomato pie, salsa verde, pasta sauce and of course the ever popular fried green tomatoes. It would be so nice to ripen some of the surfeit instead, though. As to the pear glut, the kids dry them, both regular and Asian pears. My grandaughters aren't allowed much candy and they love the dried fruit. Oh, and the 6 year old asked if they can have some of my sourdough starter for pancakes next weekend! (There's my bread related comment), A

AnnieT's picture
Submitted by AnnieT on

Paddyscake, I just looked at your lovely display again and it reminded me of Harvest Festival at the little Congregational church of my childhood. I expect others will know what I mean? One regular feature was a huge wheat sheaf made of bread. Absolutely beautiful with a shiny crust and every ear in place. I have no idea where it came from - or who got to eat it, A

Paddyscake's picture
Submitted by Paddyscake on

Country fairs..basically all the same thing, I love them. Wonderful food, beautiful colors of the seasonal produce..an explosion of flavor & colors!

T4tigger's picture
Submitted by T4tigger on

I have a great recipe for green tomato jam using pureed green tomatoes:

blend green tomatoes in blender.    

Measure 5 c. pureed tomatoes

             5 c sugar

             2 1/2 Tbsp. lemon juice

             2    3 oz. pkgs raspberry jello (also works great with strawberry!)

Boil for 20 minutes, stirring occasionally.  Pour into containers and store in refrigerator.

Tastes as good as the real thing   :-)