I am sending this over to Weekend Herb Blogging, hosted this week by Chris of Mele Cotte.
Curry Leaf Bread
1 cup all purpose or bread flour
3/4 cup warm water (about 105 F.)
2 teaspoons active dry yeast
2 tablespoons sugar
2 tablespoons finely minced fresh curry leaves
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
2 tablespoons coconut oil
3/4 cup coconut milk
3 tablespoons vital wheat gluten
2-1/2 cups white whole wheat flour or more as needed
In a large bowl or the bowl of a stand mixer, stir together the all-purpose flour, water and yeast. Cover and let stand for an hour or two, or longer in the refrigerator.
Add sugar, curry leaves, salt, cumin, turmeric, coconut oil. coconut milk and vital wheat gluten and stir with a fork. If you’re using a stand mixer, start it now. Add the white wheat flour. Knead in the mixer for 5 minutes or by hand for 10. If the mixture doesn’t pull away from the sides of the mixer bowl after 5 minutes, or if it sticks to your hands when kneading, add more flour a tablespoon at a time.
Transfer dough to an oiled bowl, cover and let sit in a warm place to rise until doubled, about an hour.
Oil a 9 x 5-inch loaf pan. Pat dough into a rectangle the same length as our loaf pan and about 2-1/2 to 3 times as wide. Spread basil over the top and roll up, starting with the long edge. Place dough into the loaf pan and cover.
Turn oven on to 350 F. When dough as risen again to twice its size, slide pan into the oven and bake for 35-40 minutes. To test for doneness, turn bread loaf out of the pan and rap on the bottom with your knuckles. If it makes a sound, the bread is done.