INGREDIENTS

INSTRUCTIONS

"There's a generous cupful of toasted, ground pine nuts in this bread,
enough so that their unusual pine flavor is clearly present. This
bread makes a delicate, nutty-flavored toast, and the dough can also
be shaped into rolls and glazed. I sometimes add a little wild sage,
which is very aromatic and right with the pine nuts, but if you  decide
to add sage that is unfamiliar to you, test it out first in a  piece of
extra dough. Some sages can be intensely bitter as well as  aromatic.
"Pure red chili mixed with water and brushed over the dough before
baking gives a beautiful warm reddish color to the bread. Where vent
lines have been cut the dough bakes golden brown, and the whole thing
looks like a big gourd or pumpkin. I prefer to bake this round bread
on a baking stone, allowing it to rise on a wooden peel dusted with
cornmeal. But if you choose to use a bread pan use one suitable for a
loaf weighing 1+1/2 pounds.  "Served with the Anasazi Beans with
Juniper (SAVORY WAY, page 267)  and the Wild Green Salad (SAVORY WAY,
page 44) this makes a simple  southwestern meal filled with strong,
clean tastes. Makes 1 large  loaf or a dozen 2-ounce rolls. " -DM
Toast the pine nuts in a dry skillet until they begin to color,
shaking the pan occasionally so that they don't burn. Remove them  from
the heat and set aside to cool; then chop them finely by hand or  in a
food processor to make a fine meal. (Be careful not to overwork  them,
or the pine nuts will form a nut butter.)  Stir the yeast and sugar
into the warm water and set the mixture  aside for 10 minutes or until
the surface is covered with bubbles.  Stir in the salt, ground nuts,
whole wheat flour, and as much white  flour as you can, using a spoon.
Turn the dough out onto the counter  and knead it until it's smooth and
silky, about 8 minutes,  incorporating extra flour as needed.  Brush a
film of oil in a bowl and set the dough in to rise for  approximately
45 minutes, covered with a damp towel or a piece of  plastic wrap. Let
it double in bulk, then turn it out on a counter  and knead it briefly.
Shape the dough into a round ball and set it  aside to rise again on a
peel or counter dusted with cornmeal or  flour. While it is rising,
preheat the oven to 375 deg F. If you're  using a baking stone, heat it
at the same time.  When the bread has risen again, after 30 minutes or
so, cut 4 or 5  deep slashes across the top. Mix the ground chili with
a few  spoonfuls of water and paint it over the surface of the bread.
Slide  the risen bread onto the baking stone and bake it until it's
firm on  top and lightly browned on the unglazed parts, about 40
minutes. Set  the bread on a rack to cool.  PINON ROLLS -- After the
dough has risen the first time, knead it  briefly and then cut it into
12 2-ounce pieces. Form each piece into  a ball and set them aside to
rise on a peel or baking pan dusted with  flour or cornmeal. Cut
several vent lines into each roll and brush  the rolls with chili water
as above. When risen, bake the rolls until  lightly browned and firm to
the touch, about 25 minutes.  ~-SENT TO the EAT-LF list 9/6/97 by
patHanneman Per 2oz Serving: 178  cals, 5.8 g  fat, 27.5%  Posted to
Digest eat-lf.v097.n224 by KitPATh  <phannema@wizard.ucr.edu> on Sep
06, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 209
Calories From Fat: 69
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 305.3mg
Potassium: 162mg
Carbohydrates: 28.8g
Fiber: 2.2g
Sugar: <1g
Protein: 6.3g