Yield: 16 Servings
|-- 1 1/2 Lb Loaf:; 1 lb loaf:|
|¼ cup||Quinoa; PLUS|
|2 tablespoons||Quinoa; (1/4 C)|
|2¼ teaspoon||Active Dry Yeast; (1 1/2 t)|
|1½ cup||Bread Flour; (1 C)|
|1½ cup||Whole-Wheat Flour; (1 C)|
|1½ teaspoon||Salt; (1 t)|
|3 tablespoons||Nonfat Dry Milk Powder; (2 T), *NOTE|
|¼ teaspoon||Ground Cloves; (1/4 t)|
|2 teaspoons||Wonderslim; (1 1/2 t)|
|3 tablespoons||Honey; (2 T)|
|1 cup||Water; (3/4 C)|
*NOTE: Original recipe called for powdered milk. **NOTE: Original recipe used 1½ 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.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Best Bread Machine CookBook Ever, Madge Rosenberg