Mamta, I've been waiting to see how this went for a while now... looks great, how did it taste?.. was it nice and light or a heavier bread?

Easy Bread with Turmeric & Variations

Steve

Very nice. Another one is rising as we speak, with seeds this time.

Mamta

Sorry Mamta, but how much Turmeric do you add for the quantities given?

Just for clarity Mamta, you seem to have run out of steam on writing instruction (12) for the recipe, although it could be extraneous to point (11).

It is just that I have never even made a loaf of bread before, however it took me longer to clean up the kitchen than to make the dough the point where it is now resting overnight!

Mamta. the bread worked our brilliantly! Had some warm for lunch with your hummus recipe. Delicious!

Useful tip for point (6) could be to stress to flour both the work top AND your hands.

Hi Winton

It is easy, isn?t it? Even kids can make it. My 22 year old niece who is staying with me has already tried it with seeds, turmeric, white and with chopped olives. You can get started on variations now :-).

Point, 6, 11 & 12 sorted out, thanks.

How did you get your work surface that dirty, perhaps it was a little bit too sloppy? It doesn?t need any kneading, just patting down and folding over, so shouldn?t make too much mess! I just wipe it with a moist cloth. I always cut old towels into 1 ft. squares for cleaning kitchen, miles better than any other mop you can buy!

call that easy? LOL....

when I needed (sorry) a few slices of western type bread, I improvised with a kind of pan cooked soda bread. Just added self raising flour (I normally would never have any, my father was a head chef and always looked down his nose at my mother for even having it in the kitchen) to a little oil and water, a little salt to taste, kneaded for about a minute, then rolled out. Then straight into a hot dry frying pan (non-stick, and it doubles in height, and cooks very quickly.

Tried a few variations, the best was putting a few slices of sun dried tomatoes between two 'slices', and rolling to original thickness.

I've now bought some granary type flour and baking powder, and I'm going to try again.

Thanks Mamta.

I think you hit the nail on the head in that the dough was probably too sloppy, as it seemed to have a life of its own like something out of a science fiction movie! Still made a jolly good loaf though.

It wasn't too difficult to clean up the kitchen - most of the mess was actually on me; I looked as if I had done a night shift in the Hovis factory!

A flour ghost!

Should add that on Day 4 having made the bread the little bit left is still remarkably fresh. Perhaps it is the Olive Oil it in it keeping it moist?