Brimstone Bread

Dough 2¼ tsps. active dry yeast 2 tsps. sugar 1¼ cups warm water Red food dye ¼ tsp. salt 3 cups all-purpose flour Brimstone Topping ½ cup warm water 1 Tbsp. active dry yeast 1 Tbsp. sugar ¾ cup rice flour 1 Tbsp. vegetable oil ¼ tsp. salt Black food dye In medium bowl, add warm water, dry yeast and sugar. Whisk together and let sit 5 minutes, so yeast can activate. Add red food dye and mix. Add salt and flour. Fold everything together until combined and dye is spread evenly throughout dough. Dough may be slightly sticky. Place tea towel over bowl and let rise for 1 hour. After hour, create brimstone topping. In small bowl, add yeast, sugar and water and mix. Let sit 5 minutes for yeast to bloom. Add black dye and mix again. Add oil, flour and salt. Whisk together until thick paste slowly falls from whisk. Cover with tea towel and let sit for 15 minutes. Fold edges of red dough inwards toward center after topping has proofed. Transfer red dough to clean, floured surface. Cut into 7 even pieces. Take each dough piece and create smooth ball, tucking edges of dough towards bottom until small round loaf is formed. Place on parchment-covered baking sheet. Repeat with rest of dough. Place large spoonful of black topping on each red dough ball. Use clean, dry hands to spread each ball of dough with thick coating of black paste. Once all are coated, let paste adhere to dough well by sitting for 30 more minutes before baking. Preheat oven to 460°F. Bake bread 25 minutes. Remove from oven and let cool for 5-10 minutes. This is so cool for Halloween!