There's nothing better than homemade bread! This fluffy loaf is filled with anti-inflammatory turmeric and enriched with virgin olive oil and topped with seasonal, succulent spring onions. Get kneading!
Ingredients
3 cups strong white flour, plus extra for dusting
1½ tsp turmeric powder
1 tsp garlic powder
1 tsp salt
1 (7g) packet of fast action yeast
330ml tepid water
4-5 spring onions
4½ tbsp virgin olive oil
1 tsp coarse sea salt
Instructions
To start, add the yeast to the tepid water, stir and set aside for 10 minutes until frothy.
In the meanwhile, whisk together the flour, turmeric, garlic powder and 1 tsp salt and make a well in the middle.
Pour in the yeast mixture into the well and mix together with a spoon until it comes together. Turn out onto a clear, lightly floured surface and knead for 10 minutes (yes 10 minutes.) Adding a little flour at a time if it gets too sticky.
Flatten out the dough and make indents with your fingers in the middle. Add 2 tbsp olive oil to the middle and fold in the dough. Knead well and repeat with another 2 tbsp of olive oil. Knead until a smooth dough has formed.
Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
Once the dough has risen, punch down and transfer to a 2lb loaf tin (i used a lined ceramic dish).
Slice your onions lengthways and push into the top of the loaf. Cover and leave for another hour.
Pre hear your oven to 375F/190C/Gas Mark 5.
Whisk together the remaining ½ tbsp of olive oil and 1 tsp of water and brush the loaf with the oil mixture. Sprinkle over course sea salt and place in the oven to bake for 35-40 mins, until it is golden on top and sounds hollow when tapped from the bottom.
Cool and slice! Keep in an airtight container for up to 3 days.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/turmeric-olive-oil-loaf/