Delicious, soft sandwich bread with the lovely golden colour and the gentle aroma of the turmeric powder.
- 625 g strong flour
- 625 g all purpose flour
- 2 tsp salt
- 1 tbsp turmeric powder
- 3 tbsp sugar
- 500 ml warm water
- 250 ml warm milk
- 75 g fresh yeast (or 20g dry)
- 80 g soft margarine or butter
Combine the yeast with 3 – 4 tbsp of the measured sugar & water.
Set aside for a while.
In the bowl of your mixer put the two flours, salt, sugar, turmeric and blend.
Stir the yeast mixture well.
Start your mixer on low speed & add the water all at once.
Continue adding the milk & the yeast mixture.
Knead on low speed for 5 min.
Then switch to medium speed and knead for another 3 min.
Add the margarine (or the butter).
Keep kneading on medium speed until fully incorporated.
The dough should be soft and smooth.
Transfer into a large, oiled bowl.
Cover with plastic and place it in a warm spot.
Allow to rise for 1 hour.
Prepare two large (or 4 small) bread loaf pans with a lid, if possible.
Brush your bench with melted butter or margarine.
Take the risen dough out of the bowl and deflate it.
Weigh the dough and divide into two (or 4) equal pieces.
Shape them nicely and put them into the loaf pans.
Cover with plastic and let them double their size (about 30 min).
Bake in a preheated oven, at 180°C / 350°F, for 35 to 40 min until a skewer comes out clean.
Once you remove the loaf pans from the oven, open the lids and wait 10min.
Carefully unmold the bread loafs and put them on a wire rack to cool completely.
To slice the bread easily, refrigerate it for 60min, until firm.