| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Bread machi, Bread maili |
16 |
Servings |
INGREDIENTS
|
|
— 1 1/2 Lb Loaf:; 1 lb loaf: |
| 1/4 |
c |
Quinoa; PLUS |
| 2 |
tb |
Quinoa; (1/4 C) |
| 2 1/4 |
ts |
Active Dry Yeast; (1 1/2 t) |
| 1 1/2 |
c |
Bread Flour; (1 C) |
| 1 1/2 |
c |
Whole-Wheat Flour; (1 C) |
| 1 1/2 |
ts |
Salt; (1 t) |
| 3 |
tb |
Nonfat Dry Milk Powder; (2 T), *NOTE |
| 1/4 |
ts |
Ground Cloves; (1/4 t) |
| 2 |
ts |
Wonderslim; (1 1/2 t) |
| 3 |
tb |
Honey; (2 T) |
| 1 |
c |
Water; (3/4 C) |
INSTRUCTIONS
*NOTE: Original recipe called for powdered milk. **NOTE: Original recipe
used 1 1/2 T vegetable oil (1 T). Quinoa is an ancient South American
high-protein grain recently popularized in the United States. This pearly,
nutty grain adds texture and nutritional value to a bread that makes good
toast or sandwiches with tuna, cold meat, or an assertive cheese.
To cook quinoa, add it to twice its measure of boiling water. Simmer for
10 min. Drain off any excess liquid and let cool.
Add the cooked quinoa and all remaining ingredients in the order suggested
by your bread machine manual and process on the basic bread cycle according
to the manufacturer's directions.
aaaaah-Excellent!!
Entered into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : The Best Bread Machine CookBook Ever, Madge Rosenberg
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