[Sca-cooks] Coloring bread...

[Rob Downie]

If you use the "paste" food colours (as opposed to the liquid ones you get in
those little bottles) you should get a really vibrant colour without having to use
a lot.  Warning, when you knead your bread, you will transfer some of the
colourant onto your hands!  If this really bothers you, you could wear latex
gloves and use a little more flour in the Kneading process or lightly oil your
gloves once in a while.  The paste colours should be available at cake decorating
stores.  I've never noticed a particularily strong flavour when using it in
icings, but I've never tried them with bread.  If you want to try using all period
colourants, you may want to experiment on a small scale first, they may not always
give you the colour you'd think.  I've also had trouble getting really bright
shades using natural colourants.

Faerisa


> <snip>
> > I thought it would be a cute idea (evile plans of mice and arte, it seems)
> > if when I make my bread for Yule, that I color it possibly green/red/blue or
> > any combination there of.
> > colors?  Read a recipe for some red pears using red sandalwood for the
> > coloring...is using this a possibility?  Anything else?  My friend suggested
> > maybe using dill as a colorant, but it isn't exactly the effect (and our
> > baroness is allergic to just about anything, so I'm afraid to use dill).
>
> Dill would be green flecks. Not really the same thing. Go use Selene's
> juicer and use fruit/vegetable juice, or you could try powder instead
> (King Arthur Flour, as a possible source), or the saunders. Saunders will
> give you a very different red than will beets, certainly.
>