{"id":945,"date":"2022-04-01T11:11:04","date_gmt":"2022-04-01T11:11:04","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=945"},"modified":"2022-03-31T23:49:19","modified_gmt":"2022-03-31T23:49:19","slug":"foolish-morsels-fruity-pebbles-bread","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2022\/04\/01\/foolish-morsels-fruity-pebbles-bread\/","title":{"rendered":"Foolish Morsels: Fruity Pebbles Bread"},"content":{"rendered":"\n

Inspired by my favorite food blogger Dennis Lee at Food is Stupid<\/a> and his amazing no-knead Gatorade bread<\/a> and resulting post, I was inspired to try my own ridiculous bread.\u00a0<\/p>\n\n\n\n

I once spent a year making bread every week, and it was almost as good as my year of pie, so I\u2019m not a terrible baker but it\u2019s also been some time since I\u2019ve made bread on any regular basis. Count me among those who did not get into nursing a sourdough starter during the (ongoing) pandemic.\u00a0<\/p>\n\n\n\n

But when the idea of making bread using my favorite childhood cereal of Fruity Pebbles came to me, I couldn\u2019t let it go. I was going to bake it, and I was going to blog about it, dammit*.\u00a0<\/p>\n\n\n\n

\"\"\/
Credit: https:\/\/www.linaortega.com\/ from Giphy<\/figcaption><\/figure>\n\n\n\n

Building off of another favorite (a lot of favorites today!) of Gourmet<\/em>‘s sweet dough recipe<\/a> and accompanying orange and mint bread<\/a>, I tried to make this bread as Fruity Pebbles-infused as possible. This of course started with Fruity Pebbles in place of orange zest and in place of mint-infused milk, and then I replaced the Cointreau with Three Olives\u2019 Loopy<\/a> vodka. Sure, it\u2019s more Froot Loops, but it\u2019s the best I could do. Also, there\u2019s nothing quite like \u201cinfusing\u201d warm milk with cereal known for getting mushy in cold milk.\u00a0<\/p>\n\n\n\n

Though I could have been better about shaping my loaves, I was as pleasantly surprised as Dennis was at his own creation at how well my stupid bread turned out. I\u2019ve loved every slice I\u2019ve had so far. I may be biased as a huge Fruity Pebbles fan, but even my sweetie has been enjoying it.<\/p>\n\n\n\n

Either way, though, I\u2019ll definitely be making and enjoying this bread again, and not just to enjoy the leftover Loopy vodka.\u00a0<\/p>\n\n\n\n

\"\"
Fruity Pebbles bread loaf<\/figcaption><\/figure>\n\n\n\n

Here\u2019s what I did: <\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

  • 1 c. + 2 T. whole milk<\/li>
  • 2 c. Fruity Pebbles, divided, plus more for topping<\/li>
  • 1 lb. 2 oz. (~3 \u00be c.) bread flour, plus more for dusting<\/li>
  • 1 pkg. (2 \u00bd t.) active dry yeast<\/li>
  • \u00bd stick (4 T.) butter, softened, plus more for greasing<\/li>
  • 3 T. sugar<\/li>
  • 2 t. salt\u00a0<\/li>
  • 3 large eggs, divided<\/li>
  • 4 T. Loopy vodka, divided<\/li><\/ul>\n\n\n\n

    Directions<\/strong><\/p>\n\n\n\n

    Bring the milk and 1 c. of Fruity Pebbles to a simmer. Let sit for 10 minutes or until the milk cools to 120\u00ba to 130\u00baF.\u00a0<\/p>\n\n\n\n

    Meanwhile, stir together the yeast and the flour. Rub in the butter. Add the sugar and salt and stir. When the milk mixture has cooled, add it and 2 eggs to the flour mixture. Fold in, rotating the bowl as you incorporate. The mixture will be stickier than a typical bread dough, and that\u2019s OK.\u00a0<\/p>\n\n\n\n

    \u201cKnead\u201d the sticky dough without<\/em> adding flour by stretching and folding the mixture until it is cohesive and less sticky, about 8 minutes. You\u2019ll notice the mixture either doesn\u2019t stick to the bowl or your hands as much when it\u2019s getting close to well kneaded.\u00a0<\/p>\n\n\n\n

    Form the dough into a ball and set in a lightly floured bowl or on a flat surface. Cover with a towel (not terry cloth). Let rise for about 1 hour. <\/p>\n\n\n\n

    After the first rise, press down on the mixture and form a flat surface. Top the dough with 1 c. Fruity Pebbles and then 3 T. of Loopy vodka. Fold the dough and then knead using the previous stretching and folding method until the alcohol and cereal are well incorporated. Again, form the dough into a ball and set in a lightly floured bowl or on a flat surface. Cover with a towel (not terry cloth). Let rise for about 1 hour.\u00a0<\/p>\n\n\n\n

    After the second rise, divide the dough in half and shape into 2 rounds. Place the loaves on a lightly buttered sheet pan. Mix together the last egg and the last 1 T. of Loopy vodka. Brush the mixture on top of the two loaves (reserve the remainder, chilled, for a second coating). Once the egg mixture has dried, cover with the (not terry cloth) towel or with coated Saran wrap. Let rise for about 1 \u00bd hours. <\/p>\n\n\n\n

    When ready to bake, heat oven to 425\u00ba. Brush the loaves with another coating of egg mixture and top each loaf with a handful of Fruity Pebbles. Place the loaves in the oven and immediately reduce the oven temperature to 400\u00ba. <\/p>\n\n\n\n

    Bake the mixture for 20 to 30 minutes until the loaves are dark golden brown. Transfer to a rack to cool, about 1 hour, and enjoy. Perhaps with some Loopy vodka if you\u2019re feeling, well, loopy. <\/p>\n\n\n\n

    [*For the five of you who care, I hit a wall about 11 months into the pandemic and had a really hectic and mostly rough 2021, so blogging about food was something I could let go to reduce my stress. Though we still live in tough times, I\u2019m hoping to get back to food blogging again, albeit in a slightly different manner. I\u2019m looking at retooling my site and making some changes in the coming months, but I make no promise as I hesitate to guess what\u2019s in store for the future.]<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    When the idea of making bread using my favorite childhood cereal of Fruity Pebbles came to me, I couldn\u2019t let it go. I was going to bake it, and I was going to blog about it, dammit. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[470,42,7,1],"tags":[553,551,552,297],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/945"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=945"}],"version-history":[{"count":6,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/945\/revisions"}],"predecessor-version":[{"id":952,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/945\/revisions\/952"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=945"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}