Pokémon – No. 031: Toast Curry

Last week, Pokemon Sword and Shield were officially released for the Nintendo Switch. I haven’t had a chance to pick it up yet but I had a friend over last weekend who was enjoying it. The game seems to be doing quite well and most of my friends who are playing it are really having a blast. I did take a moment to look into the Curry Dex and the camp mechanics. Taking a moment to relax with your Pokemon while on your adventure is a nice break from the regular game. You can play catch with Yamper and that is just adorable. What a great time!

There are a lot of curries in this game from normal toppings to smoked-tail curry. There are many that I will be attempting in the future. I decided to try another curry recipe right before the game came out so my options were a bit limited. The curry toast caught my attention right when the concept of the curry dex was announced. It looks relatively simple and the toast has to be the start of the show. Since it is the focus, why don’t we make a whole loaf of bread? My main inspiration for the bread is a Hokkaido-style milk bread with the addition of cardamom. The cardamom really brings a flavor that enhances the base curry used for this recipe. From now on, I will probably always have this curry with this toast. It just elevates the dish so much.

Ingredients:
Tangzhong
2 ½ tbsp bread flour
⅓ cup milk

Dough
1 tbsp yeast
¾ cup milk
2 ½ cup bread flour
1 tsp salt
2 tsp cardamom
¼ cup + 1 tbsp sugar
3 tbsp unsalted butter, softened
1 egg, room temperature

Wash
1 egg
2 tbsp milk

Pokemon Curry Base recipe here

Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool down.

Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active. Combine the bread flour, salt, cardamom, and sugar in a large bowl of a stand mixer.  Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.

While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.

Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Split the dough into three equal portions.

Grease a deep bread baking pan. Take one of the portions and roll the dough out into a long rectangle. Make sure the width of the rolled out portion is not wider than the baking dish you are using. Carefully roll up the dough. Place in the prepared baking pan. Repeat with the other portions.

Cover and allow to rise again for 30 minutes, or until it double in size. Preheat oven to 350°F. In a bowl, combine the egg and milk for the egg wash. Brush the top of the bread with the egg wash. Place in the oven and bake for 30 minutes, or until golden brown and cooked through.

To prepare a portion of curry, cut a 1-inch slice of toast. Brush with butter and place under the broiler. Cook until the edges just begin to brown. Prepare a portion of curry on a plate. Cut the piece of toast in half and place on top of the curry.

Print Recipe

5 from 1 vote

Milk Cardamom Loaf

Servings: 1 loaf

Ingredients

Tangzhong

• 2 ½ tbsp bread flour
• ⅓ cup milk

Dough

• 1 tbsp yeast
• ¾ cup milk
• 2 ½ cup bread flour
• 1 tsp salt
• 2 tsp cardamom
• ¼ cup + 1 tbsp sugar
• 3 tbsp unsalted butter softened
• 1 egg room temperature

Wash

• 1 egg
• 2 tbsp milk

Instructions

• Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool down.
• Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active. Combine the bread flour, salt, cardamom, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.
• While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.
• Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Split the dough into three equal portions.
• Grease a deep bread baking pan. Take one of the portions and roll the dough out into a long rectangle. Make sure the width of the rolled out portion is not wider than the baking dish you are using. Carefully roll up the dough. Place in the prepared baking pan. Repeat with the other portions.
• Cover and allow to rise again for 30 minutes, or until it double in size. Preheat oven to 350°F. In a bowl, combine the egg and milk for the egg wash. Brush the top of the bread with the egg wash. Place in the oven and bake for 30 minutes, or until golden brown and cooked through.
• To prepare a portion of curry, cut a 1-inch slice of toast. Brush with butter and place under the broiler. Cook until the edges just begin to brown. Prepare a portion of curry on a plate. Cut the piece of toast in half and place on top of the curry.