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Method:
Mix the water with the yeast and 5 ml/1
tsp of the honey and leave to stand for 20 minutes until frothy. Melt
the butter or margarine, then stir in the curry powder and cook over a
low heat for 1 minute. Stir in the remaining honey and remove from the
heat. Place half the flour and the salt in a bowl and make a well in
the centre. Add the yeast mixture, the honey mixture and the
buttermilk and gradually add the remaining flour as you mix to a soft
dough. Knead until smooth and elastic. Place in an oiled bowl, cover
with oiled clingfilm and leave in a warm place for about 1 hour until
doubled in size.
Knead again and divide the dough in half. Cut each piece into three
and roll into 20 cm/8 in sausage shapes. Moisten one end of each strip
and press together in two lots of three to seal. Plait the two sets of
strips and seal the ends. Place on a greased baking (cookie) sheet,
cover with oiled clingfilm (plastic wrap) and leave to rise for about
40 minutes until doubled in size.
Beat the egg with the water and brush over the loaves, then sprinkle
with almonds. Bake in a preheated oven at 190°C/375°F/gas mark 5 for
40 minutes until golden brown and hollow-sounding when tapped on the
base.
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