- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 3 cups warm water (110 degrees F/45 degrees C)
- 8 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 teaspoons curry powder
- 2 teaspoons ground turmeric
- 3/4 cup clarified butter, divided
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.
- After 4 hours punch dough down, flip over and let rise for 2 more hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).
- Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.