Raisin Curry Bread

Happy Hanukkah!

So, this isn’t a Hanukkah recipe. If you’re looking for some good recipes for Hanukkah, check out the Challah recipe here (and this recipe for Challah in a Bag).

However, I will take this opportunity to share a Hanukkah song my wife wrote. The production is a family affair…

“Eight Days of Chanukah”, written by Rebecca Oppenneer

Joshua Golden (lead vocals, audio production)
Eli Golden (counting)
Rebecca Golden Oppenneer (songwriting, backing vocals)
Sawyer Oppenneer (flute)
Tynan Oppenneer (xylophone)
Mark Oppenneer (piano)

Recorded at Downright Studio in Atlanta, Georgia.

And now go bake some Raisin Curry Bread.

Raisin Curry Bread

Sweet. Simple. Yellow. A delightful bread with soft curry overtones and moist golden raisins that create tiny oases of sweetness throughout.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 small loaves
Author Mark Oppenneer


  • 1 scant tablespoon (or one ¼-ounce package) active dry yeast
  • 1 teaspoon sugar
  • ¼ cup warm water about 110 degrees
  • cup warm water about 110 degrees
  • 2 teaspoons salt
  • 1 teaspoon madras curry powder
  • 1 teaspoon turmeric powder
  • ½ cup golden raisins
  • 4½-5 cups unbleached flour


  1. Note: this recipe uses a baking stone.
  2. In a small bowl, stir yeast and sugar into ¼ cup water to soften.
  3. Combine flour, salt, saffron and currants in a large bowl.
  4. Add the yeast mixture and the rest of the water. Mix well adding more flour or water as necessary.
  5. Turn dough out onto a floured work surface. Knead until you have a smooth, elastic dough.
  6. Dust the dough with flour and place in a bowl, cover with plastic wrap and let rise until doubled, about one hour.
  7. Punch the dough down, remove from the bowl, and knead it a few times. Let the dough rest on the counter for about 5 minutes, cut into four pieces and shape each piece into a ball.

  8. Place the baking stone on a shelf within the top third of your oven and preheat to 425 degrees.

  9. Place the dough on a piece of parchment, cover with a tightly woven towel, and let rise until almost doubled, about 45 minutes.

  10. When ready to bake, score the top of each loaf in fancy patterns with a sharp knife. Transfer the parchment and dough via pizza paddle to the baking stone.

  11. Bake for 15 minutes or until the crust is golden brown. The internal temperature of the loaf should be about 190 degrees.

  12. Immediately remove bread from the cloche base and cool on a rack.

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