When I saw Monica Bhide's Curry Leaf Bread on Veggie Belly's facebook page (Sala of Veggie Belly took the photos), I knew I had to make it. I am crazy about curry leaves.
I veganized this by replacing the evaporated milk with coconut milk and the butter with coconut oil. I also modeled this after my other bread recipes by making a sponge first and by using over half white whole wheat flour for the original all-purpose.
I am sending this over to Weekend Herb Blogging, hosted this week by Chris of Mele Cotte.
Curry Leaf Bread
1 cup all purpose or bread flour
3/4 cup warm water (about 105 F.)
2 teaspoons active dry yeast
2 tablespoons sugar
2 tablespoons finely minced fresh curry leaves
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
2 tablespoons coconut oil
3/4 cup coconut milk
3 tablespoons vital wheat gluten
2-1/2 cups white whole wheat flour or more as needed
In a large bowl or the bowl of a stand mixer, stir together the all-purpose flour, water and yeast. Cover and let stand for an hour or two, or longer in the refrigerator.
Add sugar, curry leaves, salt, cumin, turmeric, coconut oil. coconut milk and vital wheat gluten and stir with a fork. If you're using a stand mixer, start it now. Add the white wheat flour. Knead in the mixer for 5 minutes or by hand for 10. If the mixture doesn't pull away from the sides of the mixer bowl after 5 minutes, or if it sticks to your hands when kneading, add more flour a tablespoon at a time.
Transfer dough to an oiled bowl, cover and let sit in a warm place to rise until doubled, about an hour.
Oil a 9 x 5-inch loaf pan. Pat dough into a rectangle the same length as our loaf pan and about 2-1/2 to 3 times as wide. Spread basil over the top and roll up, starting with the long edge. Place dough into the loaf pan and cover.
Turn oven on to 350 F. When dough as risen again to twice its size, slide pan into the oven and bake for 35-40 minutes. To test for doneness, turn bread loaf out of the pan and rap on the bottom with your knuckles. If it makes a sound, the bread is done.
I veganized this by replacing the evaporated milk with coconut milk and the butter with coconut oil. I also modeled this after my other bread recipes by making a sponge first and by using over half white whole wheat flour for the original all-purpose.
I am sending this over to Weekend Herb Blogging, hosted this week by Chris of Mele Cotte.
Curry Leaf Bread
1 cup all purpose or bread flour
3/4 cup warm water (about 105 F.)
2 teaspoons active dry yeast
2 tablespoons sugar
2 tablespoons finely minced fresh curry leaves
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
2 tablespoons coconut oil
3/4 cup coconut milk
3 tablespoons vital wheat gluten
2-1/2 cups white whole wheat flour or more as needed
In a large bowl or the bowl of a stand mixer, stir together the all-purpose flour, water and yeast. Cover and let stand for an hour or two, or longer in the refrigerator.
Add sugar, curry leaves, salt, cumin, turmeric, coconut oil. coconut milk and vital wheat gluten and stir with a fork. If you're using a stand mixer, start it now. Add the white wheat flour. Knead in the mixer for 5 minutes or by hand for 10. If the mixture doesn't pull away from the sides of the mixer bowl after 5 minutes, or if it sticks to your hands when kneading, add more flour a tablespoon at a time.
Transfer dough to an oiled bowl, cover and let sit in a warm place to rise until doubled, about an hour.
Oil a 9 x 5-inch loaf pan. Pat dough into a rectangle the same length as our loaf pan and about 2-1/2 to 3 times as wide. Spread basil over the top and roll up, starting with the long edge. Place dough into the loaf pan and cover.
Turn oven on to 350 F. When dough as risen again to twice its size, slide pan into the oven and bake for 35-40 minutes. To test for doneness, turn bread loaf out of the pan and rap on the bottom with your knuckles. If it makes a sound, the bread is done.
lovely- this one is bookmarked !
ReplyDeleteI bet the kitchen smelled amazing when you made this
ReplyDeleteif you don't mind me being pedantic - condensed milk is the sweetened version of evaporated milk which is used in the original recipe - I am pointing it out as I had to check out the recipe thinking it must be very sweet - but the original has evaporated milk - and there are soy versions of evaporated milk available in Australia - but I like your idea of using coconut milk even better
Thanks for catching that, Johanna. I was thinking condensed and wrote evaporated! I'll correct that.
ReplyDeleteYep, the house smelled amazing. :-)
Now I really need to track down those elusive curry leaves! I have no clue on how they taste (though I'm sure I'll recognize them as soon as I try them as some 'curry' component): I need an Indian grocery store now.
ReplyDelete