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This recipe will have enough dough and filling to make 2 curry breads.
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In a mixing bowl combine flour, yeast, sugar, and salt.
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Mix 1 minute.
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Next add water and half of the beaten egg.
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Mix.
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Add butter and combine.
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Knead by hand until smooth and elastic, about 10 minutes.
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Cover the dough and let rise in a warm place for about 30 minutes.
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After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
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Now take the ball and roll out with a rolling pin until you get a large square that is about 18 inch thick.
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Cut the square of dough into strips 1/2 inch width.
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Split the dough strips into two piles so you know how many to use for each loaf.
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Make the filling...
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In a pan heat 1/2 tablespoon of olive oil over medium high heat.
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Add garlic and mix it around until its softened.
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Next add onion, carrots, leeks and mashed potatoes.
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Mix until onion is softened and everything is heated through.
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Add pepper and salt.
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Mix well.
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Split each half of the dough strips into two piles one of the piles will run vertically, the other pile will run horizontally.
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Lay out all of the vertical strips on your greased and floured baking tray.
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Then weave the horizontal strips through the vertical ones.
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The ends of the strips will be free floating, but the center will be a solid, woven dough surface (where youll put your filling mixture in a moment).
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Youll do this twice, since the recipe makes two loaves so in the end you will have two latticed mats with a rough size of 6 x 6 inches.
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Now place curry mixture in the middle of each of the lattice designs.
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Now cover the curry mixture with the ends of the dough strips and pinch the seams shut.
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Next, carefully flip the bread over so that you have seam side down and allow to rise for 25 minutes.
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Next brush the remaining half of the beaten egg over the bread.
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Bake at 200 cup for 25 minutes or until golden brown.
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Serve and enjoy.
