Tuesday, November 20, 2007

Curried Wheat Bread


1 tbsp active dry yeast
2 1/2 tsp curry powder
pinch turmeric
1/2 cup water, warm (100-110F)
3/4 cup milk, warm (skim/low fat/whole)
1 tbsp honey
2 tbsp vegetable oil
2 tsp salt
1 cup whole wheat flour
2 - 2 1/4 cups bread flour (not all purpose)


In a large mixing bowl, combine active dry yeast, curry powder, turmeric, water, milk and honey. Stir and let stand for about 5 minutes, until yeast is slightly foamy. Stir in vegetable oil, salt, whole wheat flour and 1 1/2 cups bread flour. Gradually mix in remaining bread flour until dough comes together and pulls smoothly away from the sides of the mixing bowl. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes (This can all be done in a stand mixer with a dough hook attachment, too). Place dough in a lightly oiled bowl, 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 deflate slightly. Shape into an oblong/rectangular loaf, about twice as long as it is wide. Place on a parchment-lined baking sheet, dust with some flour and cover with a clean dish towel. Let rise in a warm place for 1 hour.
Meanwhile, preheat the oven to 375F.
When loaf has risen, bake for 30-35 minutes, until bread is golden and an instant read thermometer inserted into the bottom of the loaf reads about 200F (loaf will sound hollow when tapped on the bottom).
Cool completely on a wire rack before slicing.

Makes 1 loaf.

Source: Baking Bites

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