Curry Bread with Asian Tomato Paste

Bread : Knead the sugar, flour, salt, curry powder, yeast and milk into a yeast dough and leave for 30 to 40 min. Form into two rolls, fold into rings, brush with water and bake for 30 minutes in a heated oven at 225 °C (gas 4, convection oven 20 minutes at 200 °C) on the second rack from the bottom.

Tomato paste : Remove stem ends from tomatoes, skin, seed and chop coarsely.

Cook with finely diced ginger root, finely diced lemongrass, juice and grated zest of limes, chopped chili pepper, crushed sugar, salt, garlic clove, star anise (level tablespoon), apricot jam, bay spice and thyme in an open saucepan over low heat for 25-30 minutes, stirring occasionally. Remove the bay spice and thyme. Hold the blender twice briefly in the amount. Pour the paste hot into jars and seal on the spot. It will keep for two weeks in the refrigerator.

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