Little known fact: blood is an amazing egg substitute.
Your cookies will be chewy, sauces thick, and bread crunchy on the outside, fluffy on the inside. Promise.
For this loaf I used rooster blood that coagulated then was stored in the freezer for a few weeks. To defrost, I let the blood sit in the refrigerator overnight, then I put it in a blender to break up the clots. If you’re going to use fresh blood, you’ll need to add an anti-coagulant right after collecting it. A dash of apple cider vinegar does the job.
1/4 cup hot water
1 teaspoon sugar
1 1/2 tablespoons active dry yeast
1/3 cup blood
1/2 teaspoon salt
1/2 cup chopped crystalized ginger
2 tablespoons olive oil
1/2 fresh cayenne pepper*
1 cup flour
*You can substitute dried cayenne if you’d like, although I prefer to use fresh peppers so every now and then you get a little extra spice in your bite. Use cayenne to taste.
Pre-heat oven to 375 degrees.
Combine the hot water, sugar, and yeast. Stir and let them sit for about ten minutes. The mixture should froth up and bubble.
Once the yeast mixture has begun to froth and bubble, combine it with the blood in a large bowl. Add salt, olive oil, and flour. Mix, then fold in cayenne and ginger.
The dough should be sticky, but still form a ball in the bowl. If it’s too wet, add more flour a tablespoon at a time. Cover and let sit for ten minutes to rise.
Oil a bread pan, place the dough ball inside, and bake for about thirty-five minutes. When you stick a toothpick into the dough, it should come out clean.