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I baked 3 or 4 loaves of challah last January over a month period to try and perfect a rainbow loaf of bread for a dinner party (Wizard of Oz and over the rainbow themed). Loaf 1 I mixed ingrediants and worked the dough and then prior to kneading I used cake decorating gelled (Wilton brand) coloring. This required substantial kneading to fully integrate ...


Originally, red chocolate cake did not have artificial coloring. The red (not nearly as red as we're used to now) came from natural (not Dutch processed) cocoa (acidic), plus another acidic ingredient (buttermilk or vinegar). The double-dose of acid reacts with the anthocyanins (antioxidants that are red, even more so in the presence of acid) in the cocoa ...

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