Mark’s Sadhappy Bread

Today, I have reason to be sad (I discovered that my sourdough mother was accidentally thrown out… only a few will relate) and I have reason to be happy (I am surrounded by so much goodness and many things for which I am thankful). What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.

Whimsical rolls

A cannoli-sized mini-loaf

A study in contrasts

The Rules*

The rules governing the creation of Sadhappy Bread are simple:

  • it has to be made with two contrasting doughs (in my case I made a light dough and a dark dough – but you can do contrasting flavors also),
  • the two doughs have to be entwined in fanciful and delightful patterns (a ritual to creatively embrace the nature of contrasting elements),
  • and you have to listen to Sadhappy (an awesome Seattle band from the way back era) while baking. Check em out…

* These rules are not real. I just made them up. In fact, there is no such thing as Sadhappy Bread. I suppose it was a good thing I wasn’t feeling frisky and foolish this morning. Although, Friskyfoolish Bread might be interesting. Hmmm.

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Mark's Sadhappy Bread

Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 mixed loaves
Author Mark Oppenneer

Ingredients

Sad Bread ingredients...

  • 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
  • cup warm water about 110 degrees
  • 2 tablespoons coffee flour
  • 2 tablespoons carob powder
  • ¼ cup teff flour
  • 1 teaspoon salt
  • 2 tablespoons blackstrap molasses
  • 1 tablespoon vegetable oil
  • 2½ - 3½ cups unbleached flour

Happy Bread ingredients...

  • 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
  • cup warm water about 110 degrees
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 3-4 cups unbleached flour

Instructions

Sad:

  1. In a large bowl, stir yeast into water to soften.

  2. separately, whisk together the coffee flour, carob powder, teff flour, and salt - add to the yeast and water. Mix in the molasses and vegetable oil. Add 1 cup of the unbleached flour. Beat vigorously for two minutes.

Happy:

  1. In a separate large bowl, stir yeast into water to soften.

  2. Add the salt and oil to the yeast and water. Add a cup and a half of flour and beat vigorously for two minutes.

Follow the remaining steps for each recipe:

  1. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.

  2. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  3. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  4. Turn the dough out onto a lightly oiled work surface. Go nuts - be crazy and sensational and strange and silly. Create unique patterns and let your emotions energize your movements. Perhaps dance a little jig. This is the true essence of being sadhappy. Shape the dough and arrange about 2 inches apart on a well-greased baking sheet (or use parchment paper) - or use large muffin tins.

  5. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  6. About 15 minutes before baking, preheat oven to 375 degrees.
  7. Bake for 15 to 20 minutes, or until golden brown (the internal temperature should reach 190 degrees).
  8. Remove the rolls from the baking sheet or pans and cool on racks.

Mark Oppenneer

Mark pretends to be many things.