“Um, it’s a loaf of bread. I’m not sure it’s claiming to be a show of patriotism.”
“Of course it is. Calling it ‘Red White and Blue Bread’ and presenting it near July 4 as if it’s some great of United States citizenship. It’s a horrid display of ethnocentrism.”
“Well, it is coming up on the Fourth, and you know, it is the colors of the American flag and all.”
“As well as the colors of a bunch of other countries! Why not bake it in the UK and display it on the Queen’s birthday or anniversary or something? Or maybe even Guy Fawkes Day?”
“There’s France, too. I mean, look at France’s flag. You really can’t get any more red, white, and blue than that. Turn the bread into a baguette and it’d fit with France really well.” (pause) “Baguettes being the quintessential French bread, naturally. Second only to French bread itself.”
“I’m not entirely sure that ‘French bread’ is really French–”
“Anyway, bake up your Red White and Blue Baguette around–um, Bastille Day, and there you are. Patriotic bread for France!
“Then there’s Taiwan. I’m not sure how one would go about making this so-called patriotic bread more suitable for Taiwan, but they have got to have a national holiday, too. Same with Liberia. Norway. Panama. And a whole bunch of other countries! To claim that this Red White and Blue Bread is celebrating the American–United Statesian, more accurately–spirit by virtue of the color of its ingredients and timing of backing is sad. What are our bakers coming to? They could’ve at least attempted the United States flag.”
“Unless the baker isn’t that talented. I mean, getting the lines straight for a flag–not easy, man. Just look at this. ”
“Um. True.” (looking askance at the bread) “Maybe we can say it’s a bread meant to unify varying countries that just happened to be baked around the United States’ Independence Day.”
|Red, White, and Blue(berry) Bread||
- 270g (1 1/4 c) liquid whey (may substitute water)
- 54 g (4 tbs) butter, cut into chunks
- 200 g (~1 2/3 c) white whole wheat flour
- 135 g (~1 1/8 c) whole wheat flour
- 30 g (3 tbs) sugar
- 30 g (1/4 c) dry milk
- 6 g (1 1/4 tsp) salt
- 6 g (2 tsp) instant yeast
- 30 g (~1/4 c) dried cranberries
- 30 g (~3 tbs) dried blueberries
- 30 g (~1/4 c) white chocolate chunks
- Grease an 8 x 4″ pan very well and set aside.
- Combine all ingredients except add-ins in the bowl of a stand mixer. Beat and mix for about 3 minutes, until a very stick dough forms. Cover the bowl and let rise for about an hour.
- After the dough is risen, gently fold in the add-ins. Form into a rough log and put in the prepared pan. Cover and let rise for about another hour. While the dough is rising, preheat oven to 350.
- Uncover the bread and bake for about 20 minutes. Tent the bread with foil and continue baking for another 20-25 minutes. The bread is done when the top is golden-brown. An instant-read thermometer will register 190 degrees.
- Cool for 30 minutes before slicing.