This Election Bread was baked in a bundt pan and served unadorned. You could also add a sugar glaze or powdered sugar or a squirt of whipped cream.
In the Atlas Obscura article that inspired my Bone Bread recipe, I learned Marie Antoinette never said “let them eat cake”. More likely she said “let them eat brioche” which is a more reasonable suggestion. But there’s no evidence she ever actually uttered what was a catchphrase of 18th century aristocrats. She paid dearly for being part of a stereotype that lumped people together instead of treating them as individuals.
Which brings us to Election 2018, and a reprise of Election Cake which, because of its savory nature, might be better titled Election Bread. It’s hard to imagine today that on November 1, 2016 when this recipe was published Hillary Clinton was all but anointed as the first female President of the USA and the idea of Russian trolls influencing our election would have been a bizarre theory. But this historical recipe, with all its own noble baggage, was as good then as it is now.
If you’re a devotee of Election Bread like me, you’ve already got your preferment going. If not, use the yeast rising method below. Make it tonight, then offer to your neighbors tomorrow, November 6, which is Election Day. It can be a reward for voting, or a bribe to let you drive them to the polls. Remember, the most important thing whatever your political leanings is to vote, and please be civil. Makes 1 bundt mold or 8″ or 10″ round. This recipe is adapted from the home bakers version of the recipe from OWL Bakery.
Tonight:
1 c warm milk
1/2 t instant yeast
2 1/4 c all purpose flour
1/2 c dried or 1 c fresh fruits (optional)
Method: dissolve the yeast in the warm milk and stir in flour. If you are using dried fruits, chop fine and soak overnight in liquor or water. The preferment is ready in 8-12 hours when it becomes bubbly.
Election Day:
1/2 c unsalted butter
1/3 cup unrefined sugar
1 egg
2 T whole-milk yoghurt
2 T honey or sorghum syrup
Last night’s preferment
1 1/4 c all purpose flour
1 t grond cinnamon
1/4 t ground coriander
1/4 t ground cardamon
Pinch ground black pepper
1 t salt
Last night’s rehydrated or fresh fruit (optional)
Method: using paddle attachment in stand mixer, cream butter then add sugar, mixing until very light and fluffy. Mix in the egg on medium speed, then the the sorghum/honey and yogurt.
Exchange the paddle with a dough hook. Add the preferment and mix until just incorporated. Combine all of the dry ingredients before adding them to liquid ingredients and mix until just incorporated, being careful not to over-mix. Gently fold in the rehydrated fruit. Pour into greased and floured bundt pan or cake round.
Proof 2-4 hours, covered, until cake has risen by about 1/3 of its volume. Bake in preheated 375 degree oven for 10 minutes. Reduce temperature to 350 degrees and continue baking 25-30 minutes, until a toothpick inserted in the cake comes out clean. Cool completely before cutting and eating.
