Turmeric Bread
User Reviews
5
Turmeric Bread
Description
Turmeric Bread begins with mixing bread flour, salt, turmeric powder, and yeast to create the dough, then adding olive oil and tepid water to bind it together. Kneading for about 10 minutes ensures the dough is smooth and elastic, essential for a good crumb. After allowing the dough to double in size through fermentation, it is deflated and shaped into a ball before a second rise. The dough is then baked at 220°C (430°F) to develop a crusty golden loaf.
The turmeric imparts a gentle spice note and distinctive color to the bread without overpowering, creating visual appeal and nuanced taste. The spiral-shaped avocado topping incorporating spirulina, chili flakes, seeds, and herbs can be added per serving to complement the bread’s mild profile.
Practical notes include protecting countertops during kneading to prevent staining from turmeric, checking bread doneness by a hollow sound when tapped, and that water temperature can be lukewarm but not hot or cold. Using a stand mixer with a dough hook can ease kneading. Rising the dough slowly in the refrigerator is an optional method to develop flavor and convenience.
Ingredients
- 4 cups bread flour plus extra for dusting, strong white, 500g
- 2 teaspoon salt
- ½ teaspoon turmeric powder
- 2 ¼ teaspoon yeast fast-action, 7g sachet
- 3 tablespoon olive oil
- 1 ⅓ cups water tepid, 300ml
For the spirulina avocado (per serving)
- ½ avocado mashed
- ¼ teaspoon spirulina
- chilli flakes toppings such as
- seeds
- herbs
Instructions
- Stir the flour, turmeric, salt and yeast together in a large mixing bowl.
- Make a well in the centre and add the olive oil and water (note: the water doesn't have to be a particular temperature - just tepid/lukewarm). Mix to form a loose dough.
- Tip the dough onto a lightly floured counter (note: if your counter is wooden or porous, protect it from the turmeric staining with a piece of plastic wrap/clingfilm).
- Knead the dough for 10 mins or until smooth. You can also do this in a stand mixer with a dough hook.
- Place the dough into a lightly oiled mixing bowl and cover with a clean tea towel. Leave to rise on the counter for 1 hour or until doubled in size. Note: you can also place in the fridge overnight to slowly rise.
- Lightly oil a baking tray or cookie sheet. Knock back the dough by punching the air out and folding the dough over itself. Form it into a ball, then place it on the cookie sheet for 1 hour or until doubled in size.
- Heat oven to 430F / 220C.
- Dust the loaf with a little flour and cut a cross about in the top of the loaf.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Allow to cool on a wire rack before cutting.
To serve with spirulina avocado
- Mash the avocado with the spirulina. Toast slices of the turmeric bread and spread with the avocado mixture. Top with desired toppings.
Notes
- Protect wooden or porous surfaces with plastic wrap before kneading to avoid turmeric stains.
- A smooth dough texture after kneading is important for good bread structure.
- You may use a stand mixer with a dough hook to simplify kneading.
- Test bread doneness by tapping the bottom; a hollow sound indicates it is cooked through.
- Use tepid water for mixing; it doesn't need to be precisely warm, but avoid very hot or cold water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 468mg | 20% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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