I started the yeast using 20oz of warm, double strength Fruit Punch Gatorade (made from powder drink mix), when the yeast was ready I mixed in flour, 1/4 cup of sugar, and 1/4 cup of Gatorade powder. I rised it three times before baking at about an hour per rise. It pairs really well with cream cheese.

by LeftySwordsman01

29 Comments

  1. ExtraLives

    I wish I understood but I’m glad you did it.

  2. lskerlkse

    lowky want to print copies of this and leave them around the Cade museum (Gatorade museum)

  3. Tall-Committee-2995

    I am horrified yet cannot avert my eyes.

  4. LibraryTime11011011

    If only there was a common baking/cooking product that contained sodium, then you wouldn’t have to use Gatorade.

  5. Junglewater

    Something something “you were so preoccupied with if you could, you didn’t stop to think of you should”

  6. CD-i_Tingle

    This deserves a downvote, but “Electrolyte Boogaloo” negates it. You have my grudging respect.

  7. -Po-Tay-Toes-

    Now make a dessert pizza with Gatorade dough.

  8. True_Evidence_3238

    ![gif](giphy|s93TL62lMy7cI|downsized)

  9. Crumb so closed it makes Sakoku-policy Japan look welcoming

  10. TheWindCriesMaryJane

    Never thought I’d be so excited for version 3 of Gatorade bread

  11. BeyondHydro

    I feel like im looking at a valve 2011 render of a bread

  12. But what does it taste like? Can you tell it’s fruit punch? What gatorade makes the best bread?