Easy Turmeric Bread

In a bowl combine the warm water and yeast. 

Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy. 

This step ensures your yeast is active.

In a stand mixer bowl add the flour and the yeast mixture and mix. 

Add in the salt and turmeric powder and mix until dough is homogenous 

for 5 to 6 minutes until smooth, elastic. 

Kneading develops the gluten, which gives bread its structure.

Place the dough in a lightly greased bowl and cover with a plastic wrap. 

Let it rise in a warm place for 1 hour or until doubled in size.

Punch down the dough gently to release the air. Shape it into a round ball.

Place on a parchment paper and cover with a large baking dish to prevent the dough from drying.

Allow the dough to rise again for 30 to 45 minutes, until it has risen.

Preheat your cast iron dutch oven in the oven at 375°F (190°C) degrees.

Make a cut on top of the dough with a knife.

Place the dough in your cast iron dutch oven and close the lid.

Put it in the oven to bake.

Remove the lid after 15 minutes. 

Bake until the top is golden brown.

Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Use fresh yeast for the best rise. 

The water should be warm, not hot. 

Allow the bread to cool fully before slicing to preserve its texture. 

Store your bread in an airtight container or plastic bag 

at room temperature for up to 3 days. 

For longer storage, slice and freeze for up to 3 months.

1 tsp dry yeast

2 tsp turmeric powder

3/4 tsp salt

250 g all purpose flour

170 g water

Mix the yeast and water.

Add yeast mixture to the flour and mix.

Add in the salt and turmeric powder and mix.