This is a slight modification of recipes widely available online. I did not create the recipe.
BRIMSTONE BREAD
Takes 5-6 Hours
For the Red Bread
2 1/4 cups warm water (105-115° F/40-46° C)
1 tablespoon active dry yeast
2 tablespoons sugar
2 one-ounce bottles of red food coloring
2 tablespoons vegetable or canola oil
5 cups flour, ideally bread flour
1 tablespoon salt
Optional: another one-ounce bottle of red food coloring
Recommended: disposable food preparation gloves, metal utensils, parchment paper
Pour warm water into a large bowl. Add yeast and sugar. Mix thoroughly and set aside for five to ten minutes, until the mixture creates bubbles that form a layer of foam.
Take care opening and pouring food coloring, which stains, into the foam mixture. Add oil and stir to evenly distribute food coloring. Add flour and salt gradually, stirring to mix. You should have a red or deep red dough. If it’s lighter, work more food coloring into the mixture.
When it’s fully blended, the dough should come together in a single clump. It should be somewhat stretchy and not very sticky. Either in the bowl or on a protected work surface (a clean cookie sheet will keep counters from staining) lightly dusted with flour, put on your food preparation gloves then knead the dough for three minutes until it is smooth and uniformly soft.
Shape the dough into a ball. Lightly flour the inside of your bowl (no need to wash it in between) and put the dough in the bowl. Cover with a dish towel (which can stain if it touches the dough) and let the dough rest for ten minutes.
After the ten minutes has passed, turn the dough out and knead for another two to three minutes, then form a ball, return to bowl, cover it, and let it rest for ten minutes. Do this a total of five times.
When the dough has rested for the fifth and final ten minutes, divide it into twelve balls the same size. Cover two cookie sheets with parchment paper. Put the balls on the cookie sheets, where the dough will rise, separating them as far as possible.
If you have a warm spot in the kitchen, allow the dough to rise there. If you do not have a warm spot, turn on your oven and put your hand inside it. When you detect heat, turn the oven off and put the cookie sheets in the oven to allow the dough to rise there.
Caution: If the rising dough balls join with others, separating them will release the trapped air bubbles causing the rising. You’ll need to start over with the rising. Covering the dough with plastic wrap (a common bread-baking practice) can result in the two sticking, and releasing it also undoes the rising.
Leave the dough undisturbed for three to four hours. It will approximately double in size.
Wash your bowl and utensils for reuse. Near the end of the rising, prepare the topping.
For the Brimstone Topping
1 cup warm water (105-115° F/40-46° C)
2 tablespoons active dry yeast
2 tablespoons sugar
1 one-ounce bottle of black food coloring
2 tablespoons vegetable oil
1 1/2 cups rice flour
1/2 teaspoon salt
Optional: additional red food coloring
Pour warm water into a large bowl. Add yeast and sugar. Mix thoroughly and set aside for five to ten minutes, until the mixture creates bubbles that form a layer of foam.
Take care opening and pouring food coloring, which stains, into the foam mixture. Add oil and stir to evenly distribute food coloring. It should be intensely black. At this point you can add more red food coloring to darken the mixture.
Add rice flour and salt gradually, stirring to mix. You should have a fully black dough which is somewhat gritty, fairly sticky, thick while being liquid enough to ooze from your spoon. Cover with a dish towel (which can stain if it touches the dough) and let the dough rest for fifteen minutes.
Put on your food preparation gloves and take a handful of the black topping. Smear and pat it over the top and sides of your risen red dough balls. Repeat until they’re all covered. Use all of the black topping, adding more to ensure the coating is not thin on any of them.
Pre-heat the oven to 450° F/230° C.
Let the coated dough balls stand, uncovered, for fifteen minutes to allow the topping to fully stick to the red dough.
After the fifteen minutes, bake your Brimstone Bread on the center rack of the oven for 15 to 20minutes. If it won’t hold two cookie sheets, bake one, then the other.
Because rice flour is not as elastic as bread flour, the black topping will become crisp and will crack as the bread bakes.
Cool on cookie sheets until you can easily touch the bread. Finish cooling on wire racks, or eat warm. These make excellent sandwich or hamburger buns and are tasty warm with butter.
