The book’s I’ve edited, I love them like children. Beautiful Breads & Fabulous Fillings by Margaux Sky (Rutledge Hill Press, 2006) was my quirky child, full of odd recipes like roasted red pepper-brie-mint bread and creamy viognier and pineapple sauce.
At the same time I’m trying to clear out the cabinets and freezer of the various bit and bottles, I flip through the book and, behold, Concord Grape Bread! Just what I need to use I have a jar of concord grape syrup from summer 2013!
It’s a strange recipe: boysenberry yogurt, powdered sugar, grape jam, soy milk. At least there’s a reason for the soy milk: unlike cow milk, it doesn’t have to be scalded and cooled before using. (Something about lactose inhibits yeast growth.) The ingredient list sounds as if the author flung open the cabinets, rounded up all the stray ingredients, and made something.
In other words, my kind of recipe.
The dough was very damp, so knowing when the bread was done was challenging. I used a probe thermometer and let the bread bake to 200 degrees. That temperature middle of the range for yeast bread doneness, 190 to 210.
The taste? Grapey, soft, a little doughy. Delicious with almond butter. It even toasted reasonably well. Will I make it again? Only if I have soy milk, boysenberry yogurt and grape jam on hand.
- 1 envelope dry yeast
- 1 cup warm vanilla soy milk
- 1/2 cup boysenberry or blackberry yogurt
- 1 cup grape jelly
- 1/2 cup confectioners' sugar
- 4 tablespoons butter
- 4 to 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- Grease a large mixing bowl and a loaf pan.
- Dissolve the yeast in the warm milk. Let stand 5 minutes, or until foamy. Add the yogurt, jelly, confectioners' sugar and mix well.
- Stir together the flour and salt in another large bowl. Gradually add the wet ingredients to the dry ingredients, mixing with your hands or a wooden spoon. The dough will be damp and heavy, but shouldn't be too sticky.
- Transfer the dough to the greased bowl. Let rise in a warm place for 1 hour.
- Press the dough into the prepared loaf pan. Let rise for 1 hour. Preheat the oven to 375 degrees.
- Bake the bread for about 1 hour until the internal temperature is about 195 degrees and the loaf sounds hollow when thumped on the bottom. Let cool for 30 minutes in the pan. Remove and cool for 30 minutes longer before slicing.