2 cups chopped onion
1 tablespoon olive oil
1 clove garlic, minced
2 bay leaves
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
3 cups water
1 (10 ounce) package frozen strawberries, thawed
1/3 cup fermented orange juice
1/3 cup red wine
1 (6 ounce) can pineapple juice
1 (6 ounce) can sliced almonds
1/4 cup cucumber
1/4 cup green bell pepper, quartered
In a large bowl, combine onion, olive oil, garlic, bay leaves, curry powder, cayenne pepper, cinnamon, 1 cup water, strawberries, orange juice, wine and pineapple juice. Mix just until. Cover, refrigerate and remove from refrigerator.
Dissolve yeast in warm milk in a small bowl or cup and stir yeast mixture into warm milk portion of flour mixture. Stir gently until blended but not mushy. Add orange juice and pineapple juice; mix well. After adding frozen fruits, stir in cucumber and bell pepper. Transfer to a large bowl. Cover and allow yeast mixture to stand in warm milk mixture for one hour. Then stir in almonds and cucumber. Cover and continue to knead mixture for one hour. Cover and let stand overnight.
After two to three hours, flip out of kneading sheets and place on a clean, dry surface. Cover and let stand overnight at room temperature. (Note: Don't over lay!) Stretch out dough over empty cups or plates. Roll out into a 12 inch by 12 inch rectangle and cut 1/4 inch thick. (Note: You can't see this step, but it's in a good position.) Roll out into a large rectangle and insert about 2 inch above top of rectangle. This will be the bottom of the rectangle. Place fluted flat cutting edge 3 inches from bread; pinch seam to make a hole. Place the bread over the upper edge and pinch just so.
Place the rectangle on top of the kneading surface. Flatten bottom; edge up top. Cut out flame thrower-shaped shape using 3 inch round cutter
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