Turmeric Milk Bread/ #BreadBakers

Turmeric Milk Bread is soft, sweet, milky and has a great crumb. The patterns of turmeric make the bread beautiful and turmeric adds a nutty earthy taste to the bread.



 The winter is upon us and we are happy. Winter has a unique temperament. The colours of nature fade away, and the monotones of winter have their own charm. While the grass on the ground wears shades of gold and orchards are bare, the oak and wild cherry trees stand like tall sentinels in verdant green. The hoarfrost coated grass and the frozen pond look like diamonds. Howling winds and silent nights give more time to curl up in the bed, to read a book, to contemplate and to reflect. And in winter, there is a simplicity, a sparseness, that no other season shows.




Birds show up more during cold months and a Blue Fronted Redstart regularly visits the bare orchard, letting out periodic chirrups while swooping down seemingly for insects. 



Food gets scarce and every available morsel is valued. A Red-Billed Himalayan Magpie discovers a succulent pear and she gives out raucous calls before alighting from the pear tree and poking out the juicy flesh.




Winter is about late dawn and early dusk. Simple meals and soups. Our favourite and regular dinner is always a soup with homemade bread. 




Last week when it was bright and sunny, we baked bread. 



To make it interesting,  we divided the dough into two parts and added turmeric paste to one part. The dough was rolled out into thin rectangles individually and then mounted one on top of the other and rolled to get a loaf. The loaf turned beautiful with concentric circles of yellow.




You may use any of your favourite bread recipe and divide the dough into two parts, mixing turmeric paste in one. I had a 4 inches x 4 inches container that I used for baking. You may use your regular loaf pan.

 


Turmeric Milk Bread

Ingredients

  • 2 cups all-purpose flour
  • ½  teaspoon salt
  • 2 tablespoons oil
  • 2 tablespoons unrefined sugar
  • 1 ½  teaspoon instant dry yeast
  • ¾ to 1 cup warm milk
  • 1 teaspoon turmeric powder (or, more or a deeper colour)

Instructions

  1. In a large bowl, mix flour and salt. Keep Aside.
  2. Take turmeric powder in a bowl, add 1- ½ teaspoon water to make a thick paste.
  3. In another deep bowl, take warm milk, add sugar and stir to dissolve. Add yeast. Stir. Cover and keep for 10 minutes. Add oil. Stir.
  4. Add the liquid mix to flour mix and knead the dough. Knead for 6-8 minutes to get a smooth and silky dough.
  5. Divide the dough into two equal parts. Oil one bowl and transfer the plain part of the dough into the bowl. Cover and keep in a warm place to rise.
  6. Add turmeric paste to the other piece. Squish and knead until turmeric gets evenly incorporated into the dough and the dough has a uniform bright yellow colour. Oil another bowl and transfer the turmeric dough to the bowl. Cover and keep in a warm place to rise until double (1 to 1 ½ hours)
  7. Work on one piece at a time. Punch the risen dough pieces. Take the plain dough first. Roll into a long rectangle. The width of the rectangle should be slightly less than the width of the pan you are using.
  8. Roll the yellow dough into a rectangle of the same proportion as the plain dough.
  9. Place yellow dough on top of the plain dough. Roll the dough into a loaf. Gently place into the prepared pan. Cover and keep in a warm place to rise for 45minutes to 1 hour or, until double.
  10. During the last stages of rising, preheat the oven to 180 degrees C. Bake for 30- 40 minutes or until the top turns brown.
  11. Remove from the pan. Cool on the rack. Slice when cold.



Linking to #BreadBakers



 

 




We are starting this year’s events with a colourful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

 

Matcha and Strawberry Cream Melonpan by Magical Ingredients

Panini al Pomodoro by Karen's Kitchen Stories

Cranberry Cherry Raisin Bread by Palatable Pastime

Natural Rainbow Challah by Food Lust People Love

Turmeric Sourdough by A Messy Kitchen

Beetroot Pinwheel Paratha by Sneha's Recipe

Turmeric Milk Bread by Ambrosia

Spinanch Monetary Jack sourdough bread by Zesty South Indian Kitchen

Callaloo Bread by Passion Kneaded

Purple Sweet Potato Pepita Swirl Bread by A Messy Kitchen

Beet Bread by A Day in the Life on the Farm

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7 comments:

  1. I love the swirl of color in this bread. That photo of the bread is as impressive and gorgeous as your birds.

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  2. Stunning bake, Namita! I would love to come to your home, sit on your porch, watch the beautiful birds sipping chai and devouring this bread! Amazing bake and love the swirls! Thanks for baking with me!

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  3. This is such a perfect looking loaf! The height, the crumb, the colour - all gorgeous.

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  4. What an absolutely perfect swirl, I love it! And I love your little baking pan.

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  5. That is sooooo pretty!!! Milk bread really lends itself to gorgeous patterns and colors. And that bird! Gorgeous!!

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  6. What a beautiful yellow swirl and the perfect size loaf! I need a little 4x4 bread pan too!

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  7. Beautiful bread, I like idea of adding turmeric milk bread.

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