Curry Leaf Loaf - Curry Leaf Bread - Vegan Option

Curry Leaf is a staple in South Indian cooking. Almost all side dishes have curry leaf as a tempering ingredient. Curry Leaf powder (to make rice) is yet another of my favourites. When I saw a bread which uses Curry leaf, I got super excited. Now the humble curry leaf is travelling beyond the humble South Indian kitchen to the world of breads. It made a wonderful bread and the rise was awesome. I had to place the pan on the bottom rack to prevent it from touching the roof of my oven!!

Recipe adapted from here

Ingredients

All Purpose Flour 4 cups
Sugar 2 tbsp
Active Dry Yeast 1 pkt (2 1/4 tsp)
Salt 1.5 tsp
Turmeric Powder 1 tsp
Crushed Cumin Seeds 1 tsp
Curry Leaves finely chopped 2 tbsp
Butter 2 tbsp (use oil to make Vegan)
Milk 1 1/4 to 1 1/2 cups (use as needed) - use soy milk for vegan

Method of Preparation

1. Add the flour, sugar, yeast, salt, turmeric powder, cumin and curry leaves into a mixing bowl.

2. Warm the milk and add the butter to it and mix well.

3. Add the warm liquid to the dry ingredients. Mix till you get a sticky dough.

4. Knead well till it forms a soft pliable dough.

5. Place in an oiled bowl and let it rise till doubled (1 to 2 hours).

6. Once done, punch it out and roll into a rectangle.

7. Then fold into a rectangle like a letter fold.

8. Place in an oiled loaf tin and cover. Let it rise for another 30-45 min till the dough starts to rise out of the tin.

9. Bake in a preheated oven at 190 C (375 F) for 30- 40 min till the top is nicely browned and the bread sounds hollow when tapped. Mine was baked in 30 min.

10. Let it cool in the tin for 5 min. Then allow it to cool completely on a wire rack before slicing.