Spicy Turmeric Coconut Bread

Directions

For the dough

1In a bowl, mix all the ingredients together.

2Add coconut milk. Knead gently.

3Add water .Knead for 3-4 minutes.

4Add 2-3 tbsp of extra water if the dough is too stiff.

5Now add 1 tbsp of oil.

6Knead for another 2-3 minutes . Knead until the dough is shiny and smooth.

7Shape the dough into a ball.

8Place it in a well oiled bowl .

9Cover it the bowl with cling film.

10Let the dough double in volume.

For the masala

1Heat a heavy bottom saucepan. Add oil. Add the sliced onion. Fry until it is golden brown in colour . Add rest of the ingredients. Add salt. Turn off the heat.

2Now check the dough . The dough should double in volume by now.

3Punch down the dough.

4Add the masala.

5Knead for a minute or two.

6Shape the dough into a loaf.

7Grease and dust a loaf tin. I’m using 8”x3.5” aluminium loaf tin.

8Place the dough into the tin.

9Cling wrap the tin.

10Let the dough rise till the tin of the tin.

11Pre heat the oven at 180 degrees C.

12Brush the dough with water. Sprinkle some basil seeds, pumpkin seeds or sesame seeds.

13Cover the tin with aluminium foil. Make a tent with aluminium foil.

14Please it into the oven.

15Bake for 25 minutes at 180 degrees C.

16Take the tin out. Discard the aluminium foil.

17Egg wash/ apply salted butter on the bread.

18Place it back into the oven.

19Bake for 5-7 minutes until the crust is golden brown in colour.

20Remove the loaf from the tin.

21Allow the loaf to cool well before slicing.