District 4 bread
Prep time: 2 hours
Cook time: 12 minutes
Makes 4 to 8 rolls, depending on size desired
Note: Find nori at specialty stores or in grocers' Asian foods aisle. Recipe from Julia Christy and Cristian Martinez.
1/2 teaspoon sugar
1 packet yeast
4 drops of green food coloring
1 cup warm water
1 1/2 tablespoons vegetable oil
1 medium egg
1 1/2 teaspoons salt
3-4 tablespoons nori seaweed, blended into a powder
2 1/2 cups flour (half whole wheat, half white flour), plus more for surface
1 beaten egg
Sea salt for sprinkling
In a large mixing bowl, whisk together the sugar, yeast, food coloring and warm water. Add the oil, egg, salt, nori and 1 cup flour. Continue stirring, adding flour as you go, until you form a soft dough. Put the dough onto a floured surface and knead it, adding flour as you go, until the dough is soft and pliable. Place the dough into a greased bowl and let it rise to double the size, about 40 minutes.
Punch the dough down and form into fish shapes. Use kitchen shears to cut definition into fish fins, gills and scales. Brush beaten egg over the tops to add extra shine. Sprinkle with salt, if desired. Let them rise for another 25 minutes.
Preheat oven to 400 degrees. Bake rolls for 10-12 minutes, or until the bread is a lovely greenish golden brown.