-
1
Place the flour, sugar, yeast, salt, turmeric, cumin and curry leaves in a large bowl and whisk to combine.
-
2
Heat the butter, water and milk just until the butter melts. Allow to cool until warm to the touch (110 to 120 degrees).
-
3
Gradually add the warm liquid to the dry ingredients and mix with a wooden spoon until a soft but not sticky dough forms. You may not need all of the liquid, but if the dough is too dry, add warm water a tablespoon at a time until you get a soft dough.
-
4
Turn the dough out onto a clean work surface and knead for about 5 minutes or until you have a soft, smooth and elastic dough.
-
5
Remove the dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm, draft-free place until doubled in bulk, 45 to 60 minutes.
-
6
Place the dough on a clean work surface and knead for a minute or two.
-
7
Shape and place in a greased 8 1/2-by-4 1/2-inch loaf pan. Cover with a damp towel and allow to rise until the dough is about 1 inch above the top of the pan (45 to 60 minutes).
-
8
Meanwhile, preheat the oven to 375 degrees with a rack in the middle position.
-
9
Bake the bread for 35 to 45 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
-
10
Remove from the pan and cool on a wire rack before slicing.
