Recipe - Red Sage Quinoa Bread (Abm)

PREP
1 cup Quinoa
2 One half cup Water

WET
1 cup Lukewarm water; 105115F
2 tablespoon Lukewarm milk
2 tablespoon Canola oil OR corn oil
2 teaspoon Active dry yeast
Cooked quinoa

DRY
One half cup Whole wheat flour
3 cup Bread flour
3 tablespoon Dried rubbed sage
12 Fresh sage leaves; coarsely
chopped
1 tablespoon Chile molindo (freshly
ground; pure chile powder)
2 One half teaspoon Salt

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 2One half 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@wizard.ucr.edu
MCPER SERVING: 167CAL, 3.1G fat (16.5% cff). 29.6g carbs Eatlf Recipe
Archive for Jan 1998.

INDEX: EatLf Quinoa Southwestern YeastBreads abm Grains

Recipe by: Red Sage, Washington, DC (Coyote Cafe affiliate)

Posted to Digest eatlf.v097.n018 by KitPATh phannema@wizard.ucr.edu on
Jan 18, 1998