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How much wine to use in purple merlot bread?

post #1 of 9
5/16/10 at 4:11pm
Thread Starter 

How much wine to use in purple merlot bread?  Do you replace all the water with wine?  Any other considerations?

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post #2 of 9
5/16/10 at 4:25pm

Got a recipe? Or you just shooting from the hip here?

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post #3 of 9
5/16/10 at 5:03pm
Thread Starter 
Quote:
Originally Posted by Gunnar View Post

Got a recipe? Or you just shooting from the hip here?

 

Shooting from the hip, I had it in a restaurant once.
 

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post #4 of 9
5/16/10 at 6:00pm

just a guess but I would go half and half with the liquid ingredient. experiment. I need to take the time to do some baking.

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post #5 of 9
5/17/10 at 6:20pm

add walnuts that will give you a nice purple color too.

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post #6 of 9
5/18/10 at 7:45pm
Thread Starter 
Quote:
Originally Posted by rat View Post

add walnuts that will give you a nice purple color too.


Good idea, the one I had in the restaurant had walnuts.

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post #7 of 9
5/19/10 at 7:44pm

ive used grape skin flour but i wasnt too happy with results. i added food coloring to give it nice color. shh! dont tell anybody.

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post #8 of 9
5/22/10 at 2:51pm
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Quote:
Originally Posted by jessiquina View Post

ive used grape skin flour but i wasnt too happy with results. i added food coloring to give it nice color. shh! dont tell anybody.


:) lol

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post #9 of 9
5/22/10 at 5:29pm
Thread Starter 

I went half and half and it came out real good.  Not a strong wine flavor but a good purple tint.

 

Next time I'm going to try 1.5C wine and .5C water.

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