4cups(500g) strong white bread flourplus extra for dusting
2 ¼tsp(7g sachet) fast-action yeast
1 ⅓cups(300ml) tepid water
For the spirulina avocado (per serving)
toppings such as chilli flakes, seeds, herbs
Stir the flour, turmeric, salt and yeast together in a large mixing bowl.
Make a well in the centre and add the olive oil and water (note: the water doesn't have to be a particular temperature - just tepid/lukewarm). Mix to form a loose dough.
Tip the dough onto a lightly floured counter (note: if your counter is wooden or porous, protect it from the turmeric staining with a piece of plastic wrap/clingfilm).
Knead the dough for 10 mins or until smooth. You can also do this in a stand mixer with a dough hook.
Place the dough into a lightly oiled mixing bowl and cover with a clean tea towel. Leave to rise on the counter for 1 hour or until doubled in size. Note: you can also place in the fridge overnight to slowly rise.
Lightly oil a baking tray or cookie sheet. Knock back the dough by punching the air out and folding the dough over itself. Form it into a ball, then place it on the cookie sheet for 1 hour or until doubled in size.
Heat oven to 430F / 220C.
Dust the loaf with a little flour and cut a cross about in the top of the loaf.
Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Allow to cool on a wire rack before cutting.
To serve with spirulina avocado
Mash the avocado with the spirulina. Toast slices of the turmeric bread and spread with the avocado mixture. Top with desired toppings.
Turmeric can stain, so don't knead it on a wooden or porous surface without lining it with plastic wrap (clingfilm) first.
Make sure the dough is really smooth when you knead it.
To make kneading easier, you can use a stand mixer with a dough hook.
To check that the bread is done, knock on the bottom. Cooked bread sounds hollow.
The water can be cool or lukewarm - don't worry about the temperature as long as it's not really hot or really cold.