Red sage quinoa bread (abm)

16 Servings

Ingredients

Quantity Ingredient
1 cup Quinoa
2½ cup Water
1 cup Lukewarm water; 105-115F
2 tablespoons Lukewarm milk
2 tablespoons Canola oil OR corn oil
2 teaspoons Active dry yeast
Cooked quinoa
½ cup Whole wheat flour
3 cups Bread flour
3 tablespoons Dried rubbed sage
12 Fresh sage leaves; coarsely chopped
1 tablespoon Chile molindo (freshly ground; pure chile powder)
2½ teaspoon Salt

Directions

PREP

WET

DRY

RED SAGE QUINOA BREAD: The combination of sage and quinoa results in an aromatic, earthy bread that's good with chicken dishes, including chicken soup. The soft texture of this braed also makes great rolls. Red sage is an herb with a bright red flower; looks like a miniature version of Indian paintbrush. It is rare and not easily available to the home cook.

PREP: Place the quinoa and 2-½ cups water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 minutes, or until the quinoa expands and becomes fluffy. Drain the quinoa and place in a measuring bowl. There should be about 2 cups of cook quinoa. Set aside.

ABM Instructions: 1. Combine the ingredients, except the fresh sage, in the bread pan in the order specified by the manufacturer's instructions. 2.

Process on the sweet or raisin bread setting (#8). 3. Add the fresh sage at the beeps.

TRADITIONAL YIELD: 2 loaves or 16 rolls.

SOURCES: >Red Sage, Washington, DC, a sister restaurant of Mark Miller's Coyote Cafe in Santa Fe. >Flavored Breads (1996) Mark Miller and Andrew MacLauchlan (Ten Speed Press ISBN 0898158621). >phannema@...

MC-PER SERVING: 167CAL, 3.1G fat (16½% cff). 29.6g carbs >Eat-lf Recipe Archive for Jan 1998.

INDEX: Eat-Lf Quinoa Southwestern Yeast-Breads abm Grains Recipe by: Red Sage, Washington, DC (Coyote Cafe affiliate) Posted to Digest eat-lf.v097.n018 by KitPATh <phannema@...> on Jan 18, 1998

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