Ingredients
-
300 g Currant
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180 ml Red Chili Powder
-
6 g Mustard Powder
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6 g AP flour
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25 g Parsley
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25 g Malt Vinegar
Directions
Steps
1
Done
|
Prepare a large bowl, pour in water, yeast and sugar then stir well. |
2
Done
|
Add in flour (sifted) and salt, knead until become dough and rest for 10 minutes. |
3
Done
|
Add in vegetable oil and knead until the dough absorb all the oil, then the dough will become sticky, continue to knead the dough with some flour until it smooth. Cover with wet towel and leave it for 1 hour. |
4
Done
|
Divide the dough into 3 parts, release the carbon dioxide and shaping then put into the oiled baking mold. Put it in the oven and leave for another one hour or until it is twice as large. (You can put a small bowl of warm water at the bottom of the oven to help the dough fermentation) |
5
Done
|
Set temperature 190°~200°C and bake for 50 minutes。 |
6
Done
|
After baked, release the bread from mold and apply some vegetable oil on the crust for shiny. |