Turmeric bread
These golden-hued slices of homemade turmeric bread will brighten your breakfast table with their earthy aroma and promises of both flavor and wellness. This pullman loaf recipe is a great way to incorporate more healing ingredients into your daily meals or to simply impress guests with a vibrantly colored artisanal bread that's surprisingly easy to make.
Ingredients
- 375 g Bread flour (≈ 3 cups)
- 240 g Whole milk (≈ 1 cup)
- 15 g Oil
- 8 g Sugar
- 8 g Salt
- 5 g Turmeric (1 ½ tsp)
- 2 teaspoon Instant yeast
Instructions
Step 1: Combining All Ingredients for the Dough
- Ensure all ingredients are at room temperature to help yeast activate properly.
- In a mixing bowl, whisk together:Bread flour, salt, sugar, and instant yeast.
- Warm the milk gently (not hot).
- Mix 2–3 tablespoon of warm milk with turmeric powder for enhanced curcumin extraction (turmeric’s active compound).
- Make a well in the dry ingredients. Pour in: Warm milk, oil and turmeric milk solution.
- Mix using a dough whisk, wooden spoon, or spatula until a shaggy dough forms.
Step 2: Kneading Turmeric Bread Dough
- Hand Kneading:Transfer dough to lightly floured surface.Knead using the push-fold-turn method for 12–15 minutes.Dough should become smooth, elastic, and pass the windowpane test.
- Stand Mixer: Use dough hook attachment. Mix on low speed for 2 mins, then medium (speed 4–5) for 8–10 mins. Dough should pull away from the bowl and feel tacky but not sticky.
Step 3: Bulk Fermentation
- Shape kneaded dough into a ball and place in a lightly oiled bowl.
- Flip dough to coat fully and cover with plastic wrap or a damp cloth.
- Let it rise in a warm, draft-free spot for 60–90 minutes or until doubled. Ideal temperature: 75–80°F (24–27°C).
Step 4: Shaping
- Punch down dough gently to release gas.
- Transfer to floured surface and divide into 3 equal parts (~214g each).
- Flatten each portion into a rectangle.
- Roll tightly from the short side like a jelly roll, pinching seams to seal.
- Place seam-side down in greased 8×4.5-inch Pullman loaf pan side-by-side.
Step 5: Proofing
- Cover pan with a towel or plastic wrap.
- Let proof for 45–60 minutes until nearly reaching the top of the pan.
- Dough should appear puffy and airy.
- Preheat oven to 380°F (193°C) midway through proofing.
- Ideal proofing temperature: 80–85°F (27–29°C).
- Tip: Use a microwave with a hot cup of water as a proofing box.
Step 6: Baking
- Optional: Brush top with milk or egg wash for a shiny finish.
- Bake at 380°F (193°C) for 22–25 minutes.
- Look for golden-amber crust and a hollow sound when tapped.
- Internal temperature should be 190–200°F (88–93°C).
- Let rest in pan for 5–10 minutes, then transfer to wire rack.
- Cool completely before slicing for best texture.
Notes
- Perfect Turmeric Choice: Use high-quality ground turmeric. Add a pinch of black pepper to boost curcumin absorption by up to 2000%.
- Start Small: Too much turmeric can turn bitter. Stick to the recommended amount if you're new to it.
- Hydration Check: The dough should be tacky, not sticky. Adjust with 1 tablespoon flour if too wet or a splash of milk if too dry.
- Ideal Proofing Temp:
Cold kitchen? Proof in an oven with just the light on, or a microwave with hot water (microwave off). - Avoid Dense Bread: Knead thoroughly and don’t rush rising time—both are key to light, fluffy bread.
- Prevent Dry Crust: Place a small dish of water in the oven to create steam and promote a soft, golden crust.
- Fix Overbaked Crust: Brush a hot, overbaked loaf with melted butter or olive oil to soften and rehydrate the crust.
- Make-Ahead Dough: Refrigerate the dough after kneading for overnight fermentation. Bring to room temp before shaping.
📋 Nutrition Facts
Nutrition
Calories: 188kcal
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