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
TOTAL TIME115 Minutes

INGREDIENTS:

For the dough:

  • 580g bread flour
  • 450-475g warm water
  • 1 tablespoon breadmaker's 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

For the black crackle topping:

  • 130g rice flour
  • 1 tablespoon yeast
  • Black gel food coloring, add enough to get a dark color
  • 1 tablespoon breadmakers sugar
  • 1 tablespoon vegetable oil
  • Enough water to make a wet paste consistency

METHOD:

  1. In a large bowl, combine the yeast, 1 tablespoon of the sugar and 450g warm water. Mix and leave to activate for 10 minutes.
  2. Mix in flour, oil, remaining 1 tablespoon sugar and salt to make a rough dough. If it is too dry, add the remaining 25g of water. Add food coloring and mix with a wooden spoon or your hands (use gloves!) until uniform and smooth. Place in an oiled bowl and cover. Leave to rest for 10 minutes.
  3. Preheat Your Krustic Dutch oven in a 420°F oven. Tip onto a floured surface and knead for a minute, then form into a ball and place back in the bowl. Cover and leave in a warm place to rise until puffed up and doubled.
  4. Tip dough out onto a floured board and separate into two sections. Roll each into a rough ball. Rest while you make the crackle topping.
  5. To make the 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 on the Silicone Transfer Mat.
  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 the Dutch oven and add the loaf. Bake covered for 20 minutes. Remove lid for the last 5 minutes.
  9. Cool loaf, while repeating with the second loaf.
  10. Serve with cheese dip, soup, or as a spooky Halloween sandwich loaf!
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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.
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