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How much wine to use in purple merlot bread?

post #1 of 9
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

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

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post #3 of 9
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.
 

post #4 of 9

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

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

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Fluctuat nec mergitur
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post #6 of 9
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.

post #7 of 9

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.

post #8 of 9
Thread Starter 
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

post #9 of 9
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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