Curry Leaf Bread from Modern Spice (Simon & Schuster, 2009)


I studied engineering in Bangalore well over fifteen years ago now. I loved the city with its gardens and cool temperatures and open walking areas. I visited a few years ago and was sadly disappointed. The city I loved had become overrun with crowds and the light open feeling was gone.  But I did find that the food was still as fantastic as ever and I made a new discovery. Local bakeries were baking up rolls flavoured with Indian spices and herbs. Here is my rendition of curry leaf bread.

NOTE:  Since flours vary in their protein content from brand to brand and region to region you might need to adjust the amount of liquid in this recipe. 


Makes 1 1 lb Loaf


4 cups all-purpose flour

2 tablespoons sugar
1 envelopeRapidRise Yeast (or 2 ¼ teaspoons)
1 teaspoon table salt

1 teaspoon turmeric

1 teaspoon cumin seeds, pounded

2 tablespoons finely chopped fresh curry leaves

2 tablespoons unsalted butter

¾ cup water (more if needed)

1/2 cup evaporated milk

1.   Place all the dry ingredients in a large bowl and whisk to combine. 

2.   Heat the butter, water and milk just until the butter melts.  Allow to cool until warm to the touch (110 to 120F). 

3.   Gradually add the warm liquid to the dry ingredients and mix with a wooden spoon until a soft but not sticky dough forms. You may not need all of the liquid but if the dough is too dry, add warm water, a tablespoon at a time, until you get a soft dough.

4.   Turn the dough out onto a clean work surface and knead for about 5 minutes or until you have a soft, smooth and elastic dough. 

5.   Remove the dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm, draft-free place until doubled in bulk, 45 to 60 minutes.

6.   Place the dough on a clean work surface and knead for a minute or two. 

7.   Shape and place in a greased 8-1/2 x 4-1/2 inch loaf pan, cover with a damp cloth and allow to rise until dough is about 1 inch above top of pan (45 to 60 minutes).

8.   Preheat the oven to 375F with a rack in the middle position.

9.   Bake for 35 to 45 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

10.  Remove from pan; cool on wire rack.



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  1. Your photos are beautiful. I remember making a bread similar to this in culinary school. It was a braided curry loaf and the color, fragrance, and flavor were just incredible!

  2. This looks like a really nice bread to serve with indian food.

  3. My son will love this. Even better, I’ll share the post with him, he may want to bake it. Thanks for sharing, Monica. Someday, I hope we can break bread together 🙂

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