Spicy Turmeric Coconut Bread

In a bowl, mix all the ingredients together.

Add coconut milk. Knead gently.

Add water .Knead for 3-4 minutes.

Add 2-3 tbsp of extra water if the dough is too stiff.

Now add 1 tbsp of oil.

Knead for another 2-3 minutes . Knead until the dough is shiny and smooth.

Shape the dough into a ball.

Place it in a well oiled bowl .

Cover it the bowl with cling film.

Let the dough double in volume.

Heat a heavy bottom saucepan. Add oil. Add the sliced onion. Fry until it is golden brown in colour . Add rest of the ingredients. Add salt. Turn off the heat.

Now check the dough . The dough should double in volume by now.

Punch down the dough.

Add the masala.

Knead for a minute or two.

Shape the dough into a loaf.

Grease and dust a loaf tin. I’m using 8”x3.5” aluminium loaf tin.

Place the dough into the tin.

Cling wrap the tin.

Let the dough rise till the tin of the tin.

Pre heat the oven at 180 degrees C.

Brush the dough with water. Sprinkle some basil seeds, pumpkin seeds or sesame seeds.

Cover the tin with aluminium foil. Make a tent with aluminium foil.

Please it into the oven.

Bake for 25 minutes at 180 degrees C.

Take the tin out. Discard the aluminium foil.

Egg wash/ apply salted butter on the bread.

Place it back into the oven.

Bake for 5-7 minutes until the crust is golden brown in colour.

Remove the loaf from the tin.

Allow the loaf to cool well before slicing.