Red Sage Quinoa Bread (abm)

Any training – physical, mental, or spiritual – is characterized at first by failure. We fail more often than we succeed. But if we persevere, we gradually see progress till we are succeeding more often than failing. This is true as we seek to put to death particular sins. At first it seems we are making no progress, so we become discouraged and think, What’s the use?! I can never overcome that sin. That is exactly what Satan wants us to think. It is at this point that we must exercise perseverance. We keep wanting instant success, but holiness doesn’t come that way. Our sinful habits are not broken overnight. Follow-through is required to make any change in our lives, and follow-through requires perseverance.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian		16	Servings

INGREDIENTS

1	c	Quinoa
2 1/2	c	Water
		c Lukewarm water, 105-115F
		tb Lukewarm milk
		tb Canola oil OR corn oil
		ts Active dry yeast
1		c Whole wheat flour
		c Bread flour
		tb Dried rubbed sage
		Fresh sage leaves, coarsely
		tb Chile molindo, freshly
2		ts Salt

INSTRUCTIONS

~---------------------WET---------------------------  :          Cooked
quinoa  ~---------------------DRY---------------------------  :        
-- chopped  :          -- ground; pure chile  :          -- powder)
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 2-1/2 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).  >[email protected] MC-PER
SERVING: 167CAL, 3.1G fat (16.5%  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  <[email protected]>
on Jan 18, 1998

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“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 39 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 1.6mg Potassium: 60.2mg Carbohydrates: 6.8g Fiber: <1g Sugar: 0g Protein: 1.5g