The turmeric gives the bread its bright yellow color
1 tbsp. roasted jeera (cumin) seeds.
1 cup white bread flour.
1 cup cake flour.
2 tsp salt.
2 Tbsp cooking oil.
1 10g packet Instant yeast.
1 Tbsp turmeric powder.
½ tsp sugar.
½-1 cup lukewarm water.
2 Tbsp cornflour mixed with a ¾ cup of normal tap water.
Mix all the ingredients except for the water and cornflour mixture, together in a bowl.
Add the cornflour water and mix.
Add a little warm water at a time, till you have a nice soft dough.
Gently knead till the dough comes together and there are no sticky parts left at the bottom of the container.
Place the dough in a bowl that has been lightly oil.
Cover with cling wrap and place in a warm to rise for 45 minutes or until double in size.
Turn the dough out onto a floured surface and gently shape into a log.
Grease your loaf pan and then pop the dough into the pan.
Cover with cling wrap again and place in a warm place to rise for another 10 minutes.
Remove the cling wrap and pop into a pre-heated oven to bake at 180 degrees for 30 minutes or until the top is nice and golden brown.
Prepared, tried and tested Bobby Swanson