Sweet and slightly bitter, this gorgeous no-knead bread recipe turns out a warming boule that is gently spiced and beautifully golden on the, the hue like deep citrine. The bread tastes like bread- but richer, with a hint of pepper and musky sugar. It is so right with lashes of soft, salted butter, and will be torn apart to soak up gravy on my Thanksgiving table this year. Minimal effort, million-dollar results.
"I love the burnt swirls of sugar that coat the crevices of this bread-delicious and different!"
Notes: Flour is unbleached.
BURNT SUGAR TURMERIC BREAD
Ingredients: 3 cups all-purpose flour, 1 tsp. salt, 2 tsp. turmeric, 1 tsp. cinnamon, 1/2 tsp. ground cloves, 1/4 tsp. garam masala (optional), 1 1/2 cups lukewarm water, 1/2 tsp. active dry yeast, 1/4 cup light brown sugar.
Makes 1 boule.
1. Before you go to bed: Whisk flour, salt, turmeric, cinnamon, cloves and garam masala in a large non-reactive bowl. In measuring glass, swish the yeast and water together, pour over the flour.
2. Mix well to incorporate all the flour, the dough will be shaggy and sticky- that's perfect.
3. Cover with plastic wrap and place in a warm spot, like in the oven. Go to bed.
4. When you wake up (8-10 hours later): Remove bowl from oven, then preheat oven to 450*.
5. Place a Dutch oven with a lid into the oven for 30 min to heat up.
6. Unwrap dough- it will be expanded, wet, and bubbly. Flour your hands very well as well as your work surface. Gather the dough and let it "fall" out of the bowl onto the floured surface. Add the brown sugar directly on top of the dough. Using your hands, gather the dough up and over the sugar to cover it, making a ball shape. Try to cover the sugar so it bakes on the inside of the bread, but some fall out and that's fine.
7. Place dough onto a large piece of parchment paper, then transfer the parchment paper and the dough ball into the hot Dutch oven. Cover and bake for 30 minutes.
8. Remove the lid and bake un-covered 10 minutes longer. Remove to cool.
Note: Some of the sugar will seep out of the bread, it will darken quite a bit and smell like it is burning. You may even end up with a blackened bit of sugar syrup underneath the bread- this is why parchment is important. If this happens, don't fret. It's great flavor, and kind of the point. When the bread has cooled slightly and you can touch it, remove to a board. Scrape any extremely burnt sugar off of the bottom, or leave it. Your choice.