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–+ servings
Vampire Bread

Vampire Bread: Irresistibly Sweet and Spooktacularly Fun!

Transform a humble loaf into Vampire Bread, a delightful and low-fat treat perfect for Halloween and beyond.
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Prep Time 1 hour
Cook Time 30 minutes
First Rise 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Baking
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups Flour Can substitute with gluten-free flour.
  • 1 cup Sugar Can substitute with honey or maple syrup.
  • 2 teaspoons Yeast Ensure it's fresh.
  • 1 teaspoon Salt Sea salt recommended.
  • 1.5 cups Water Use warm water.
For the Color
  • 1 bottle Food Coloring Gel dye recommended for vibrant colors.

Equipment

  • Mixing bowl
  • wooden spoon
  • Baking Sheet
  • Loaf pan
  • wire rack

Method
 

Dough Preparation
  1. In a large mixing bowl, combine flour, sugar, yeast, and salt. Gradually pour in warm water, mixing until a rough dough forms.
  2. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Color Mixing
  1. Divide the kneaded dough into portions, add food coloring to each and knead until colors are vibrant.
Kneading for Marbling
  1. Gently twist and knead the colored portions together to create a marbled effect.
First Rise
  1. Form the marbled dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise for 1.5 to 2 hours.
Shaping the Dough
  1. Punch down the risen dough, shape it into a loaf or rolls, and tuck the ends under.
Second Rise
  1. Transfer the shaped dough to a greased pan, cover lightly and let it rise for an additional 30 minutes.
Baking
  1. Preheat oven to 375°F (190°C). Bake the dough for about 30 minutes until golden brown.
Cooling
  1. Remove from oven and cool in the pan for 5-10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for optimal yeast activation. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.

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