Vampiros

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I thought, maybe I’d better give it a try. My mate Rick once gave me a tip for a quick variation on a loaf – substitute a tomato sauce for a third of the liquid in a formula. I developed a regular recipe from this with a mix of strong bread flour and wholemeal rye, tomato sauce + additional sundried tomatoes – sells well.
You’ve heard of Frankenstein Foods. Well I developed this formula to make Vampiros, Vampire Bread – very handy for Halloween. I added magnesium, sodium, potassium and vitamin C, and betaine in the form of beta vulgaris grated into the tomato sauce + additional vitamin C, capsaicin, beta carotene from dried smoked capsicum annuum. On top of this lot I slurped a good whack of over-proof Dillon Martinique Rum –  strong enough to do a Lazarus job on a zombie. Added a further cut linking my usual diagonal slashes to look like lightning.





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The results? Fantastic lift, moist crumb, great depth of flavour with flickers of heat from the chipotle.
Little girls love the pink crumb – they hate the taste but by then it’s too late; they’ve nagged their mothers into buying a loaf. After a few slices you can take a urine sample down to the doctor’s and get a few days off work or alternatively you can write your name in neon pink in the snow.
Actually, although the tomato sauce was a stunning fresh blood red, the baked crumb was disappointingly pale. So I had to doctor the photo a bit. But I thought, if it’s OK to put “improvers” in bread, it can’t be wrong to “enhance” the picture, can it?

Mick
http://www.bethesdabakes.com
http://www.thepartisanbaker.com