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Curry Leaf Bread




Source of Recipe


Modern Spice by Monica Bhide (Simon & Schuster, 2009)


Recipe Introduction


Indian spiced bread. Even though its mixing ethnicities, it is really good with hummus.


List of Ingredients




4 cups all-purpose flour
2 tablespoons sugar
1 envelope RapidRise Yeast (or 2 ¼ teaspoons)
1 teaspoon table salt
1 teaspoon turmeric
1 teaspoon cumin seeds, pounded
2 tablespoons finely chopped fresh curry leaves
2 tablespoons unsalted butter
¾ cup water (more if needed)
1/2 cup evaporated milk


Recipe



1. Place all the dry ingredients in a large bowl and whisk to combine.

2. Heat the butter, water and milk just until the butter melts. Allow to cool until warm to the touch (110 to 120F).

3. Gradually add the warm liquid to the dry ingredients and mix with a wooden spoon until a soft but not sticky dough forms. You may not need all of the liquid but if the dough is too dry, add warm water, a tablespoon at a time, until you get a soft dough.

4. Turn the dough out onto a clean work surface and knead for about 5 minutes or until you have a soft, smooth and elastic dough.

5. Remove the dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm, draft-free place until doubled in bulk, 45 to 60 minutes.

6. Place the dough on a clean work surface and knead for a minute or two.
7. Shape and place in a greased 8-1/2 x 4-1/2 inch loaf pan, cover with a damp cloth and allow to rise until dough is about 1 inch above top of pan (45 to 60 minutes).

8. Preheat the oven to 375F with a rack in the middle position.

9. Bake for 35 to 45 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

10. Remove from pan; cool on wire rack.

Makes 1 1 lb Loaf

NOTE: Since flours vary in their protein content from brand to brand and region to region you might need to adjust the amount of liquid in this recipe.