Curried bread is a simple yeast bread seasoned with turmeric and aromatic spices. I used a blend of cayenne, ginger, paprika, cinnamon, cumin and turmeric. The turmeric gives the bread its bright yellow color (and will also stain your clothes, counter tops, etc). The bread looks like a normal loaf before cutting into it. After cutting, the beautiful yellow center reveals itself. The bread is light and fluffy and smelled so good when it was baking. It reminded me a lot of the Curried Yogurt Rolls I made recently as it had a similar color and flavor. I chose this bread to go with the Coconut Curry Soup and it tasted great together.
Curried Bread
(Makes 1 loaf)
Printable Version
Ingredients:
- 1 tbsp active dry yeast
- 1/2 tsp paprika
- dash cayenne
- 1/2 tsp ground cumin
- 1/2-1 tsp turmeric
- 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 cup water, warm
- 3/4 cup milk, warm
- 1 tbsp honey
- 2 tbsp vegetable oil
- 2 tsp salt
- olive oil
- 3– 3 1/4 cups bread flour (not all purpose)
Directions:
- In a large mixing bowl, combine active dry yeast, curry powder, spices, water, milk and honey. Stir and let stand for about 10 minutes.
- Stir in vegetable oil, salt, and bread flour, gradually, one cup at a time. Gradually mix in remaining bread flour until dough comes together.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Place dough back in the bowl and cover with plastic wrap and let rise for 1 1/2-2 hours, or until doubled in size.
- Turn dough out onto a lightly floured surface and gently deflate.
- Shape into a loaf, about twice as long as it is wide. Place on lightly oiled parchment paper on a baking sheet, and gently brush the top of the loaf with olive oil.
- Dust with some flour and cover with a clean dish towel. Let rise in a warm place for 1 hour.
- Preheat the oven to 375F.
- Bake uncovered for 30-35 minutes, until bread is golden or when a thermometer reads about 200F. Let cool before slicing.