Turmeric bread that just the color already makes you want to taste a slice but also two or three maybe with salt and oil. This spice, turmeric, is mainly used in Indian, Thai, Middle Eastern, and Asian cuisine. Its origins are from Southeast Asia, it is a small and perennial plant, it does not reach over a meter in height but it is the root, so aromatic and yellow-orange in color, that interests most about the plant and is used both fresh, found exactly during this winter period, and dried and then ground into powder. Just for the intense yellow color, turmeric is used just like saffron to dye fabrics.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 204.82 (Kcal)
- Carbohydrates 34.03 (g) of which sugars 1.66 (g)
- Proteins 7.81 (g)
- Fat 4.39 (g) of which saturated 0.48 (g)of which unsaturated 0.11 (g)
- Fibers 5.04 (g)
- Sodium 274.27 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups durum wheat flour
- 2 tbsps turmeric powder
- 1.7 cups water
- 1 tbsp salt (level)
- 2 tbsps extra virgin olive oil
- 1 cube fresh brewer's yeast
Tools
- Stand Mixer
- Bowl
- Rolling Pin Board
- Rolling Pin
- Kitchen Scale
Steps
I prepared a well-hydrated dough for my turmeric bread, with durum wheat flour and plenty of water. In the stand mixer, I put all the ingredients together and first dissolved the turmeric in the EVO oil. A real secret for making the dough rise well doesn’t exist, but the good half hour that the mixer takes to knead positively affects it.
This is the result of two hours of proofing the bread dough with the lid closed at room temperature. I leave it in the kitchen out of the fridge, obviously in a plastic bowl with a lid.
After the two hours, I divide the dough into two and form folds.
On the baking sheet with parchment paper, I let my loaves rest for another 1 hour covered well with a cotton towel.
I preheat the oven to 428°F and put the bread on the top for 10 minutes, then lower the temperature to 374°F and continue baking for another 30 minutes.
At the end of the time, I leave it in the oven with the door ajar using a wooden spoon until the turmeric bread cools down.
And here it is, ready and well-leavened, my turmeric bread
