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Behold! Purple bread!

Purple bread!

Okay so it didn't turn out quite right - probably a yeast blooming problem - but it still tastes great!

I'll try and figure out another batch in the breadmaker tomorrow. (And yes it's just standard food coloring. I haven't found natural colorings that I like or don't cost a fortune.)

Cross-posted from Dreamwidth ( http://nimitzbrood.dreamwidth.org/244988.html ) but feel free to comment here as well.

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( 6 comments — Leave a comment )
Oct. 20th, 2011 04:47 am (UTC)
Well, for one thing, that's closer to magenta than purple :-)

Seriously... the chemicals in food coloring aren't inert. Many of them are affected by the pH of the mixture (which is why Saint Patrick's Day "green" bagels and pizza dough look more blue than green, and might also be why your bread is magenta), and yeast doughs become somewhat acid from the action of the yeast. Some of those chemicals may also kill the yeast, or slow down its action.

Oh, and it'll probably make your poop look weird :-D

Oct. 20th, 2011 11:20 am (UTC)
Picky picky picky! ;-P

I'm going to try again today but I'm going to bloom the yeast manually before putting it in the bread maker pan.

And properly mix the two colors to make the supposed "Royal Purple" color suggested on the box.

I'm out of butter at the moment though. Boo!
Oct. 20th, 2011 07:54 pm (UTC)
You could "proof" the yeast before putting it into the bread maker... or you could make a "sponge" starter, which not only gets the yeast working, it makes the bread taste better.

Take out 1 1/2 cups of flour, 1/2 teaspoon of yeast, and 1 teaspoon of sugar out of the bread recipe you're using. Whisk them together in a medium bowl, then whisk in 1 1/3 cups of room-temperature water. Cover and let stand at room temperature for at least 2 hours, or up to 6 hours, while you go do something else. It will bubble up and eventually collapse on itself; that's okay. When you want to make the bread, simply mix this entire conglomeration with the rest of the ingredients and proceed as usual.

Oh, and you need to use more blue than red to get a really "royal" purple.

Oct. 20th, 2011 05:06 am (UTC)
I'd crush up some raspberries (fresh or thawed frozen), cook 'em with a bit of water & sugar to make a syrup & then add that to the mix. You might not wind up with such a vivid purple, but hey, berries! Berries are always good.
Oct. 20th, 2011 11:21 am (UTC)
Actually I did think about berries but we can't afford those at the moment.

If I want purple from berries I think I could mix raspberries and blueberries and possibly get the right color.
Oct. 20th, 2011 05:40 pm (UTC)
I just remembered an old standby for coloring food- Kool Aid. The unsweetened packets are quite inexpensive (although sometimes difficult to find in the stores- they hide them.)
( 6 comments — Leave a comment )



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