">Turmeric and Golden Raisin Bread

Turmeric and Golden Raisin Bread

Acclaimed pastry chef Rory Macdonald's sharing elevated activities with dough for everyone staying home.

ICE chefs are home baking bread with the rest of the world, and we're sharing some of their signature recipes. Chef Rory adds vibrance and aroma to the perfect single-day bread for spicing up sandwiches.

By Rory Macdonald — ICE Chef

Rory Macdonald is the former chef of New York City's Patisserie Chanson and its subterranean Dessert Bar. He's known for molecular gastronomy and tableside presentation, with experience working for the Hakkasan Group and Gordon Ramsey after launching his career in Europe. Read more about Chef Rory.

I had a version of this bread on a recent trip to Paris. Turmeric is an ideal spice to use because it's strong and aromatic enough to taste, but doesn’t overpower everything. Turmeric also gives the bread a vibrant yellow color, which is a great surprise when you first tear into it. The golden raisins add some sweetness.

This bread doesn’t need a sourdough starter so it can be baked in a day. It's perfect for sandwiches, grilled cheese or maybe coronation chicken salad.

Rory's bread process

 

Recipe

Turmeric and golden raisin breadTurmeric and Golden Raisin Bread

Ingredients

  • 460 grams all-purpose flour
  • 460 grams bread flour
  • 700 grams water
  • 1 tablespoon Salt
  • 2 teaspoons instant yeast
  • 12 grams ground turmeric
  • 175 grams golden raisins

Directions

  1. Cover the raisins in boiling water and allow to steep for at least one hour to soften.
  2. Gently warm a small frying pan, add the ground turmeric and toast for 2-3 minutes, stirring occasionally until you can begin to smell the aroma. Set aside and allow to cool.
  3. Combine the rest of the ingredients, apart from the raisins in a stand mixer with a bread hook attachment, mix on low speed for 2-3 minutes, and then increase speed to medium for an additional 3 minutes. Add the turmeric and golden raisins and mix for one additional minute until combined.
  4. Remove attachment, cover bowl with plastic wrap and allow to proof somewhere warm for at least 2 hours. After one hour, remove the dough from the bowl and on a lightly floured surface, make one fold of the dough. Return to the bowl and allow to proof for the additional hour.
  5. Once proofed place in a cast-iron skillet or shape into two smaller loaves. Allow to proof for an additional hour or until doubled in size.
  6. Preheat oven to 470 F. Place a tray on the bottom of the oven.
  7. When the oven is hot enough and the bread has proofed, place bread in oven on the middle rack. Immediately pour some water in the bottom tray to create steam. Shut door immediately after and bake for 25-30 minutes until deep golden brown color. Allow to cool completely before eating.

Pastry & Baking Arts  Artisan Bread Baking

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