GOLDEN CURRY BREAD

Ingredients for 1 loaf

Starter:

1 package dry active yeast

1/3 cup water

1/3 cup all purpose flour

Garam Masala (enough for two loaves)

10 each black and white peppercorns

¼ teaspoon cardamom seeds or the contents of 4 cardamom pods

¼ teaspoon whole cumin, fennel and yellow mustard seeds

¼ teaspoon hot pepper flakes

¼ teaspoon ground turmeric, ginger and fenugreek

½ cup whole wheat flour

Dough:

1 ½ cups all purpose flour

1 ¼ whole wheat flour

½ tablespoon sea salt

½ teaspoon dry active yeast

1 cup plain yogurt

1/3 cup warm milk, as needed

Starter: Stir 1/3 cup room temperature water into 11/4 teaspoon dry active yeast. When the yeast has dissolved and begun to foam (5 -10 minutes), stir in the flour until smooth. Cover the bowl and let ferment overnight.

Garam masala: Separate the spices into 3 containers. #1 peppercorns and cardamom seeds, #2 whole seeds and red pepper flakes, #3 ground spices. Heat a small skillet over medium heat. Add #1 spices and shake in the pan for 2 minutes until they become fragrant. Add #2 seeds and continue moving the spices in the pan for another minute or 2. Add #3 powdered spices and continue to stir another minute until the spices send up a puff of smoke.  Pour the spices into a small blender bowl or mortar. When they have cooled, pulverize them in the machine or by hand with a pestle.  Add the flour and blend again briefly.

Dough: Combine and mix half the spiced flour (refrigerate or freeze the other half for future use.), remaining dry act yeast in the package, salt and flours in the work bowl of a mixer with a paddle attachment. Stir in the yeast mixture, yogurt and as much milk as is needed to make a soft dough. Let the the dough rest in the mixer for 5 minutes. Change to a dough hook and knead the dough for 5 minutes, adding more flour by the tablespoon if the dough sticks to the bowl.

Turn the flour out onto a floured work surface. Wash and oil the mixing bowl; return the dough to the bowl, cover and allow to rise at room temperature until doubled, 1 – 11/2 hours.

Punch down the risen dough and turn it out onto a lightly floured work surface. Flatten the dough into a rectangle the length of the bread pan and twice its width. Fold the rectangle in half along its long side. Pinch the seam closed and roll it up to face you. With the side of your hand make an impression along the seam and fold the dough in half again. Pinch closed this second seam and turn it under. Fold under the ends of the dough, and transfer it to the bread pan. Cover the pan with plastic wrap and allow it to rise for 40 minutes at room temperature.

Preheat the oven to 375 degrees. Uncover the dough and bake for 30 – 40 minutes, until the internal temperature of the bread reaches 200 degrees. Remove the bread pan to a rack. Unmold the bread after 10 minutes and allow it to cool completely on the rack before slicing.