Honey Curry Bread

From my Mom’s notes: My husband, Keith, and I love the deep, rich spicy flavor of curry. This bread was developed using a few of the condiments that we use when having a meat curry. Whenever I mention tart apples, I usually use Granny Smith’s because I like their sharp taste and firm texture. This loaf makes fantastic turkey sandwiches.

I made this recipe using a buttermilk substitute. I used two cups of regular milk and two tablesoons of lemon juice. I let it sit for five minutes before using it because the Internet told me to. I presume that magic buttermilk spores or some such nonsense ferment during the five minutes, but was not able to detect any with the naked eye. As I am chaste, I use only my clothed eye.

I didn’t have any coconut or almonds, but the finished loaf was by no means lacking in texture or flavor.

Honey Curry Bread

My Mom and Dad loved the deep, rich spicy flavor of curry. This bread was developed using a few of the condiments that they used when having a meat curry. This loaf makes fantastic turkey sandwiches.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Author Betsy Oppenneer


  • 2 scant tablespoons (or 2 1/4-ounce packages) active dry yeast
  • ½ cup warm water (about 110 degrees)
  • ¼ cup soft butter
  • ½ cup honey
  • 2 cups warm buttermilk (about 110 degrees)
  • 2 teaspoons salt
  • 2 tablespoons curry powder
  • ½ cup coarsely chopped onion
  • 1 cup coarsely chopped tart apple
  • 1 cup shredded coconut
  • 1 cup raisins
  • 1 cup slivered almonds
  • 6½ - 7½ cups unbleached flour
  • Glaze – 1 egg beaten with 2 teaspoons water
  • Coarsely chopped almonds (optional)


  1. In a large bowl, stir yeast into water to soften. Add butter, honey, buttermilk, salt, curry powder, onion, apple, coconut, raisins, almonds, and 3 cups flour. Beat vigorously for two minutes.
  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place on a parchment-lined baking sheet. Flatten the top of the loaves slightly. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  6. About 10 minutes before baking preheat oven to 374 degrees.
  7. Just before baking, brush each loaf with the glaze and sprinkle with the almonds. Cut 3 slits, about ½ inch deep and 2 inches apart, into the top of each loaf.
  8. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  9. Immediately remove bread from baking sheet and cool on a rack.

Recipe Notes

Don't have buttermilk? Add a tablespoon of lemon juice to a cup of regular milk and let sit for five minutes (see other buttermilk substitutes).

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