| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Breads, Quick, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | c | Unbleached white flour |
| 3 | c | Rolled oats |
| 1 | tb | Baking powder |
| 2 | ts | Baking powder |
| 21 | tb | Butter; frozen (2 sticks plus 5 tbls.) |
| 1/2 | c | Honey |
| 4 | Eggs | |
| 2 | c | Buttermilk |
| 1/2 | c | Broccoli flowerets; 1/4 inch cubed |
| 1/2 | lb | Cheddar cheese; cut into 1/4-inch cubes |
| 2 | Roma tomatoes; cut into 1/2-inch cubes | |
| 3 | Green onions; chopped fine | |
| 1 | ts | Garlic; minced |
| 2 | tb | Sliced almonds; toasted |
| 1 | Egg | |
| 2 | tb | Buttermilk |
| 2 | tb | Honey |
INSTRUCTIONS
GLAZE The Wedge uses organic flour and rolled oats. In a large bowl, combine flour, oats; baking powder and salt. Grate butter into flour mixture, incorporating as you go. Toss and chill. In a large bowl, whisk honey, eggs and buttermilk. Chill. Remove dry mixture from refrigerator; add broccoli, Cheddar, tomatoes, green onions, garlic and almonds. Toss. Remove wet mixture from refrigerator, and add dry mixture to It, combining with hands until a soft, slightly sticky dough forms, adding more buttermilk if mixture is too dry. Chill dough 1/2 hour to 2 hours In refrigerator. Preheat oven to 350 degrees. Glaze: Beat egg, buttermilk and honey together, set aside. Divide dough Into three portions on a well-floured surface. Pat each portion of dough Into a circle about 2 inches thick, and cut into 4 wedges. Place on a paper-lined baking tray and brush on glaze. Bake for 30 minutes, or until golden brown. Cool and serve. Makes 12 servings. Recipe by: Wedge Co-op Deli, Minneapolis Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Mar 21, 1998
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