TURMERIC RECIPES - BBC GOOD FOOD
Discover recipes with turmeric, a mild spice lauded for its health benefits. Serve this versatile ingredient in curries, soups, breads and rice dishes.
Provided by Good Food team
Number Of Ingredients 1
KNEAD NOT SOURDOUGH RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories side-dish
Total Time 255 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
- After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
- Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
- Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
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