So here's the finished lentil curry loaf, to be cut again, into four loaves. Nice crisp crust, the crumb a bit heavy. Next time I'll use less water in the lentils, and I might chuck in capers as a nice addition. The curry flavor is indectectible, so I'm not sure what the point was.
All in all a 7 out of 10. It's edible, and may be better tomorrow. It's a savory bread, not a jam holder. I think capers or some such accent would be good. Or spread with butter and anchovy paste is an idea. I had it toasted with sharp cheddar for supper, not bad.
What about olives?
ReplyDeleteThat's a good idea. I'll put them on the list.
DeleteWould crumbling it in a salad work?
ReplyDeleteI like crumbled bread in salad instead of a veggie sandwich, more fun to have. I like the lentil aspect. The curry, probably to make the bread sound intriguing. Curry is a classy word.
You might be right about the curry. I was expecting a spicy effect, which didn't happen. Maybe it's just a name! When salad season comes in I'll remember the crumbled bread idea. Thank you.
DeleteWell, it sure looks pretty.
ReplyDeleteVery nice idea for a bread. I love lentils.
ReplyDeleteThe recipe needs adjusting. Too much liquid. But I'll probably make it again.
DeleteEasy enough to fix and maybe really, just write your own. Even better!
DeleteIt looks wonderful! I'd eat it happily.
ReplyDeleteIt's turning out more interesting after a couple of days. The flavor's emerging. Very nice toasted.
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