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


  • 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)


  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

 Whole Wheat bread rolls are soft and delicious. The rolls are bite-sized and make a perfect snack.     Enjoy with butter, homemade jam or honey.

We are at the peak of winter. The orchards are bare, the shrubbery brown and a calm pervades all around. Winter brings with it subzero temperatures and icy winds. The Sun is pale and mostly thick clouds dominate the sky rendering it ineffective.

Baking days are over. The yeast just refuses to awake from its slumber. It needs to be pampered by keeping the dough in the Sun and then keep moving with the movement of the Sun. A few days back, the day started on a bright note. And the bread baking spirits rose high. The dough was prepared quickly and placed under the pear tree where the Sun gets strongest in the morning. It took 4 hours for the dough to double. Second proofing had to be done in the oven itself. The dough was shaped into small bite-size rolls.

When it comes to baking with whole wheat flour, bread rolls are the best bet. Somehow I feel that the rolls are small in size and cook well through. You don’t get a doughy centre that sometimes happens in a loaf. Well, this is my thought and idiosyncrasy, and I always prefer rolls to loaf.

In this recipe, we make a sponge. That makes the rolls really soft.  The sponge method produces bread with more complex flavours and a lighter texture. This method suits baking with whole grain flours very much. And the dough needs just one rise. This suits baking in the winter.

This time, I decided on shaping rolls in a different way, I made oval rolls and arranged them in an eight-inch cake pan that was greased well and dusted with flour. The rolls came out soft and spongy.

On winter nights, we love to slice our rolls, spread a little butter and toast them on the hot griddle. It makes a lovely accompaniment to a bowl of soup and makes a fulfilling light dinner.

Whole Wheat Bread Rolls (Vegan)



  • 1 cup whole wheat flour
  • 1 cup warm water
  • 2 tablespoons unrefined sugar
  • 1 tablespoon instant dry yeast


  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 2 tablespoons lemon juice (or, ¼ cup orange juice)
  • Sponge (as above)



Mix all the ingredients mentioned under the sponge in a bowl. Mix 2-3 times to get a smooth batter. When all the ingredients are well incorporated, the mixture will become stringy. Cover and let it sit for I hour. It will rise and become very bubbly.


  1. In a large bowl, take all the ingredients of the dough and add sponge. Mix and knead for 5-6 minutes or until you get a very smooth and satiny and slightly sticky dough.
  2. Grease one 8 inches round cake pan. Pinch small balls of dough and shape them into rolls. Place the rolls in the prepared pan. Cover and keep in a warm place until the rolls double in size.
  3. Bake at 180 degrees for 35-40 minutes or until brown.
  4. Brush warm rolls with butter.
  5. Serve warm. 

Mini Fougasse is inspired by nature. Crisp crust and soft chewy crumb, fougasse has a delicate 
flavour of herbs. it makes a lovely appetizer and a great accompaniment to soups.

Winter is beautiful. The bleakness and dullness has a charm. The bare trees and brown shrubbery also hold beauty. In the monotone, there are myriad shades of nature’s hues. Temperature is dipping with each passing day. The hoarfrost on the leaves and grass crackles and crunches under the feet as we walk around in the garden. The frost on the roof melts when the rays of the Sun reach our side of the hills and water drops roll down the roof and fall on the stones sonorously.

Fruit trees are all bare and the buds are swollen waiting for the Spring to wake them up from the slumber. The Wild Cherry Tree however looks vibrant and glamourous laden with pink dainty flowers. It has become a centre of activity as a million bees, birds and butterflies hover on it for their share of nectar. We often see a Mountain Bulbul on the branches.

Winter dinners need to be simple and light on the stomach. We baked some mini Fougasse to dip into our hot carrot soup.

The Fougasse is inspired by the beauty of the leaves of different shapes, sizes and patterns. We made tiny Fougasse and tried to shape them like the leaves in nature. A dash of dried herbs made it really fragrant and flavourful and we loved it with soup.

Fougasse is a French flatbread that is similar to Italian Focaccia.  The crust is crisp, while the crumb is slightly chewy. Fougasse is traditionally cut to resemble a leaf or sheath of wheat, with open areas within the bread. The open areas help the bread to bake incredibly quickly. The cuts also maximize the surface area of the bread that gets crusty.

Fougasse is easy to prepare. No bread pans and no moulds, just a little creativity and inspiration from nature.

Fougasse is typically served whole or as a part of an appetizer.

Mini Fougasse (Vegan)


  • ½ cup warm water
  • ¼ teaspoon instant dry yeast
  • 1 cup all-purpose flour


  • ½ cup warm water
  • ½ teaspoon instant dry yeast
  • 2 tablespoons olive oil
  • 1 ½ cups all-purpose flour
  • 1 teaspoon mixed dried herbs
  • ½ teaspoon salt


For The Preferment

  1. Take water in a medium bowl, add yeast and let the mixture stand for 10 minutes.
  2. Stir in flour and mix to form a shaggy dough. Mix further until the dough becomes smooth and elastic and a little tacky.
  3. Cover and keep aside for 5-6 hours or overnight in the refrigerator.

For The Bread

  1. Mix flour, dried herbs and salt. Keep aside.
  2. In a large bowl, take water, add yeast and stir to mix. Let the mixture stand for 10-2 minutes.
  3. To this, add flour mix, olive oil and preferment. Stir with a sturdy ladle. When the dough comes together as a shaggy mass, cover and let rest for 20 minutes. The dough will hydrate fully.
  4. Now knead on the counter for 5-6 minutes or until you get a  smooth and silky dough. Add a little flour if the dough is very sticky.
  5. Transfer the dough to an oiled counter. Turn around once so that it is evenly coated with oil. Keep in a warm place for around one hour or until double.
  6. Punch the dough. Cut the dough into two pieces. Cut each piece into four small pieces each. Cover and let rest for 5 minutes.
  7. Line a baking tray with a parchment sheet.
  8. Work on one piece of dough at a time. Stretch with hands, use a knife and scissors to make leaves with slits and designs.
  9. Place the leaves on the baking tray keeping space between them. Cover the baking tray and keep it in a warm place for 20-30 minutes or slightly puffy.
  10. Preheat the oven to 180 degrees C while the dough is proofing.
  11. Bake for 20-25 minutes, or until the bread is well browned.
  12. Serve warm.

 Linking to #BreadBakers

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.

This month the Bread Bakers, hosted by Kelly of Passion Kneaded, are creating bread art. We have shaped bread, decorative bread scoring, and sculpted bread


 Garlic and Herbs Dinner Rolls are amazingly soft, fluffy and delicious. Dunk into hot soup or eat just plain, it's delicious!

It is the fag end of Autumn and the early phase of winter. Mornings and evenings make us shudder as the temperature drops. Noons are the stuff dreams are made of. Comforting warm Sun wrings out all the woes. 

Autumn is the season of the butterflies. 

Butterflies of amazing colours throng the wildflowers and marigolds.

 In one corner of the sun fed lawn, the dough for garlic rolls is sunning and rising.

 As soon as it doubles up, it is shaped into pretty rolls and again kept in the sunny patch. The rolls rise and fill up all the gaps between them and are taken in for baking.

It is a no-knead recipe. The dough will get a little sticky but will be manageable.

Use one 12 inch round cake pan or 12 inches cast iron skillet. Make small rolls. This quantity would give you around 24 or more rolls. As soon as the rolls have expanded and almost filled up the gaps, it is time to bake.

During baking, the rolls will expand miraculously and rise up and fill your pan.

Brush hot rolls with herb butter and enjoy the most delicious and fluffy garlic rolls.

Recipe adapted from - The Pioneer Woman

Garlic And Herb Dinner Rolls


  • 2 cups milk
  • ½ cup vegetable oil
  • 2 tablespoons sugar
  • 4 ½ cups all-purpose flour 
  • 2 ¼ teaspoon instant dry yeast
  • 1 tablespoon (scant) salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 4 cloves garlic grated ( half for dough, half for butter)
  • ¼  cup fresh parsley chopped
  • 1 teaspoon fresh rosemary leaves chopped or, any herb of choice


  1. Take milk, oil and sugar in a large saucepan. Stir to combine. Heat the mixture on medium heat until it just begins to boil. Immediately remove from the heat and let it cool until lukewarm.
  2. When the mixture is at the right temperature, stir in 2 ½ cups of flour and yeast. After the flour and the yeast are well incorporated, add the remaining flour. Cover and keep the dough in a warm spot for approx 1 hour or until almost double.
  3. When the dough has risen, evenly sprinkle salt, baking powder, baking soda, half the grated garlic and stir well. It is important to stir until well combined. Cover and keep for 5 minutes.
  4. Grease the pan/skillet. If using a cake pan, sprinkle some flour all around. Pinch small pieces of dough and roll into 2 inch balls. Place the prepared dough balls in the pan/skillet. Cover and set aside until the rolls double in size.
  5. Bake in a preheated oven at 180 degrees C for 20-25 minutes or until the rolls become brown.
  6. Combine butter, grated garlic and herbs and melt the butter. Brush the garlic herb butter on hot rolls.


Note – if you are a beginner, the dough might be a bit tricky to handle. In that case, use only 1 ½ cups of warm milk, oil and sugar. Combine all flour, salt and garlic. Now knead it the way you would normally knead the dough for bread. Keep adding more milk as and when required.  After the first rise, sprinkle baking soda and baking powder evenly and knead well for 6-7 minutes. Rest for 5 minutes and then make rolls. In this case, there may be brown specks. You may omit baking powder and baking soda and still get soft fluffy rolls.


Linking to #BreadBakers


#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.

This month the Bread Bakers are making dinner rolls, a theme chosen by Swathi, a pretty amazing bread baker, of Zesty South Indian Kitchen


  Water Chestnut flour laddus are gluten-free and healthy. With loads of raisins and cashews, the laddus make a delicious festive indulgence.

It is that time of the year again, Diwali is around the corner and we cannot contain our excitement for the same. Festivals give a perfect reason to be indulgent. Mithais are made in every home and every family has traditional mithai recipes passed down from generations.

One special ingredient that finds its coveted place in our all time family favourite sweets is Water Chestnut flour, commonly called Singhare Ka Atta. Water chestnuts fruits are dried and ground to get flour. It is a nutrient dense gluten-free flour, rich in iron, calcium, zinc and phosphorous.  Water chestnut flour is generally used to prepare goodies during fasting as it keeps the energy levels up.

Every year, we make Water chestnut Flour Laddu during Diwali.  With peanuts, raisins and nuts of choice, the laddu is delicious, addictive and healthy. Use ghee made from cow’s milk for the recipe.

You may add nuts of choice. Roasting water chestnut flour on low flame stirring continuously is important. Roast till a nice sweet aroma wafts through and it begins to change colour. Begin roasting the flour by adding 5 tablespoons of ghee. Once you add peanut powder and boora sugar, take the mixture in your hand and press to bind laddu. If it holds shape, there is no need to add ghee. If it does not, add 1 tablespoon at a time till you are able to bind the mixture and make laddu.

Singhara Atta Laddu / Water Chestnut Flour Laddu (Gluten-Free)


  • 1 Cup Singhara Atta / Water Chestnut flour
  • ½ cup roasted peanuts
  • 5-6 tablespoons ghee
  • ¾ cup boora  sugar (or more according to taste)
  • 2 tablespoons raisins
  • 2 tablespoons chopped cashews


  1. Powder the roasted peanuts.
  2. Take Singhara flour in a thick bottom flour. Add 5 tablespoons ghee. Roast on low flame. Roast till the colour changes slightly and you get a sweet aroma.
  3. Add peanut powder to roasted flour. Cook for another 4-5 minutes.
  4. Add boora. Mix well. Take a small quantity of mixture and press it in your palm to make laddu.
  5. If the mixture feels too dry, add another tablespoon or two of ghee.
  6. Add raisins and cashews and make laddu while the mixture is hot.
  7. Take a handful of the mixture and make walnut size laddu.
  8. Store in an airtight container.

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