Black Crackle Halloween Loaf
Black Crackle Halloween Loaf

Black Crackle Halloween Loaf

A quick and easy yeasted bright red bread with a striking black crackle topping. This halloween bread is scorched by fire and brimstone.

Makes 2 medium loaves, halve the recipe to make one loaf

Baked Delights Round
PREP TIME90 Minutes
COOK TIME25 Minutes
SERVES24 Full Slices, Two Large Loaves
TOTAL115 Minutes

INGREDIENTS:

  • 580 grams bread flour
  • 450-475 grams warm water
  • 1 tablespoon breadmakers yeast
  • 1 tablespoon olive or vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Red gel food colouring, a generous amount but varies depending on brand
  • Black crackle topping
  • 130 grams rice flour
  • 1 tablespoon yeast
  • Black gel food colouring, add enough to get a dark colour
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • Enough water to make a wet paste consistency

METHOD:

  1. In a large bowl combine the yeast, sugar and 450 grams warm water. Mix and leave to activate 10 minutes.
  2. Mix in flour, oil, sugar and salt to make a rough dough. If it is too dry add the remaining 25 grams of water. Add food colouring and mix with a wooden spoon or your hands (use gloves!) until uniform and smooth. Place in an oiled bowl and cover. Leave 10 minutes.
  3. Preheat the Krustic in a 420F oven. Tip onto a floured surface and knead for a minute then form into a ball and place back in bowl. Cover and leave in a warm place to rise until puffed up and doubled.
  4. Tip dough out onto a flopured board and separate into two sections. Roll each into a rough ball. Rest while you make the crackle topping
  5. To make topping mix everything together in a bowl and add enough water until it forms a thick spreadable paste.
  6. Shape the dough balls into rounds and place one onto a silicon baking sling.
  7. Apply half of the black topping to the loaf using wet hands and spread all over until the top is covered in a thick layer.
  8. Remove Krustic and add the loaf. Bake, covered for 20 minutes. Remove lid in last 5 minutes.
  9. Cool loaf while repeating with the seocnd loaf.
  10. Serve with cheese dip, soup, or as a spooky halloween sandwich loaf!

GALLERY:

NOTES:

  • To use active sourdough starter instead of yeast: To make this a full-sourdough recipe, use fed and bubbly active starter to the dough in place of yeast. Allow to rise until almost doubled (this will take anywhere from 3-8 hours depending on warmth of the environment (step 3). The bread dough can be made the day before and refrigerated. Make the topping the following day and bake.