Monica Bhide’s Curry Leaf Bread

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Michael Ruhlman


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4 cups all-purpose flour

2 tablespoons sugar

1 envelope active dry yeast (or 2 ¼ teaspoons)

1-1/2 teaspoons kosher salt

1 teaspoon turmeric

1 teaspoon cumin seeds, pounded in a mortar or crushed

2 tablespoons finely chopped fresh curry leaves

2 tablespoons unsalted butter

¾ cup water (more if needed)

1/2 cup evaporated milk

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