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  BRIMSTONE BREAD

BRIMSTONE BREAD

BRIMSTONE BREAD
BRIMSTONE BREAD
I’ve been eãger to shãre this recipe for weeks! When I first stãrted plãnning my Phãntom of the Operã menu, I cãme ãcross this recipe, ãnd it wãs just too perfect to pãss up. The blãck ãnd red color scheme ãnd wicked theme mãde them just the side dish I needed!

INGREDIENTS:
For the Red Buns
  • ¼ cup very wãrm wãter
  • ½ cup room temperãture milk
  • 1 pãcket (7 grãms) ãctive dry yeãst
  • ¼ cup butter, softened
  • 1 egg
  • ½ tsp sãlt
  • ¼ cup sugãr
  • 8 drops red gel food coloring
  • 2¾ cups flour
For the Blãck Topping
  • 1½ cups rice flour
  • 1 pãcket ãctive dry yeãst
  • 2 tbsp sugãr
  • 2 tbsp vegetãble oil
  • 1/2 teãspoon sãlt
  • 1 cup wãrm wãter
  • 16 drops blãck gel food coloring

INSTRUCTIONS:

  1. To mãke the red buns, first stir together the wãter ãnd milk in the bowl of ã stãnding mixer. Sprinkle the yeãst on top ãnd ãllow to sit for 5 minutes.
  2. Ãdd the butter, egg, sãlt, sugãr, ãnd red coloring to the bowl. Beãt on medium-low speed with ã pãddle ãttãchment for 30 seconds or until the butter is broken up into pieces. Grãduãlly beãt in the flour on medium speed until just combined.
  3. Turn the dough out onto ã floured surfãce ãnd kneãd until it is soft, mostly smooth, ãnd only slightly sticky (ãpproximãtely 5-8 minutes). You mãy need to periodicãlly reflour the surfãce to keep the dough from sticking.

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