Ingredients
- 1 c. Quinoa
- 2 1/2 c. Water
- 1 c. Lukewarm water, 105-115F
- 2 Tbsp. Lukewarm lowfat milk
- 2 Tbsp. Canola oil Or possibly corn oil
- 2 tsp Active dry yeast
- Cooked quinoa
- 1/2 c. Whole wheat flour
- 3 c. Bread flour
- 3 Tbsp. Dry rubbed sage
- 12 x Fresh sage leaves, coarsely minced
- 1 Tbsp. Chile molindo (freshly grnd, pure chile pwdr)
- 2 1/2 tsp Salt
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Red Sage Quinoa Bread (Abm)
Servings: 12
Directions
- RED SAGE QUINOA BREAD: The combination of sage and quinoa results in an aromatic, earthy bread which'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 c. water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 min, or possibly till the quinoa expands and becomes fluffy. Drain the quinoa and place in a measuring bowl. There should be about 2 c. 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 possibly raisin bread setting (#8).
- 3. Add in the fresh sage at the beeps.
- TRADITIONAL YIELD: 2 loaves or possibly 16 rolls.
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