Quinoa Bread

Name: Quinoa Bread
Yield: 16 servings
Ingredients: 1 1/2 pound Loaf; 1/4 cup Quinoa; 2 tablespoon Quinoa; 2 1/4 teaspoon Active Dry Yeast; 1 1/2 cup Bread Flour; 1 1/2 cup Whole Wheat Flour; 1 1/2 teaspoon Salt; 3 tablespoon Nonfat Dry Milk Powder; 1/4 teaspoon Ground; 2 teaspoon Wonderslim; 3 tablespoon Honey; 1 cup Water

Make Quinoa Bread at home with Loaf, Quinoa, Active Dry Yeast, Bread Flour, and Whole Wheat Flour. Serves 16. Scale it up or down for the number of people at the table.

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🍽 16 सर्विंग

सामग्री

1 1/2 lb
1/4 cup
2 tbsp
2 1/4 tsp
1 1/2 cup
1 1/2 cup
1 1/2 tsp
3 tbsp
1/4 tsp
2 tsp
3 tbsp
1 cup

विधि (झलक)

1
To cook quinoa, add it to twice its measure of boiling water. Simmer for 10 min. Drain off any excess liquid and let cool.
2
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. aaaaah-Excellent!!
3
Entered into MasterCook II and tested for you by Reggie Dwork
4
Bailiwick and I actually enjoy it.
5
[stuff deleted]
6
Never have quite trusted microwaves!
7
[stuff deleted]
8
However it's bunk. 100% bunk, though there might be some radioactivity
9
It) all radioactivity will be gone.
10
Nope, no radioactivity involved or created at all by microwaves.
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One word of caution however...............
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[stuff deleted]
13
Has a "leakproof" (To microwave enegry) cooking enclosure.
14
Let's define "leakproof".
15
Two comments: (1) Yes you can extend the knead cycle. Just turn off the machine (press
16
The MITRE Corporation, McLean, VA, 22102-3481
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Phone: 703/883-3610 FAX: 703/883-1397
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End of bread-bakers-digest V6 #51
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Bread-bakers-digest Sunday, 10 December 1995 Volume 06: Number 052
20
Request oatmeal re: Cranberry Break peanut butter bread YUMMMMM
21
Christmas Stollen?
22
How to pronounce Zojirushi email problems last week
23
HELP!!!
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...you know...fruit stuff.
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Try it! I was pleasantly surprised!!! Nell
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[ From: Sandy Dwan * EMC.Ver #2.3 ]
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Sandy Dwan 2037600.mcimail.com
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Thanks!
29
Cholesterol-abstainers need not reply.
30
If this is too far off subject, maybe someone could just e-mail me and not bore others with a phonetics lesson.
31
Thanks for any help.
32
If anyone has any suggestions, I'd love to hear them.
33
Thanks!
34
Ben.
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End of bread-bakers-digest V6 #52
36
Bread-bakers-digest Saturday, 16 December 1995 Volume 06: Number 053
37
Re: bread-bakers-digest V6 #52
38
Re: bread-bakers-digest V6 #52
39
How can you tell the loaf size?
40
English muffin recipe needed...
41
Schlotzsky's Bread Recipe getting that nice shine without eggs
42
RE: doughy spots in center of loaf
43
Re: bread-bakers-digest V6 #52
44
Re: bread-bakers-digest V6 #52 Hannah Struve Zo pronounciation
45
Re: Christmas Stollen?
46
Re: Bread that doesn't rise properly
47
Re: bread-bakers-digest V6 #52
48
Thanks for your help.
49
Disobedience to conscience makes conscience blind.
50
Thought you might enjoy this story.
51
"I do a lot of different things.
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I just can't remember what they are right now."
53
Hope this helps.
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ elevation 8750
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Hi!
56
Anyway, it seems likely that your machine is doing the notorious Hitachi cool-down.
57
Good luck and good bread to you!
58
According to the Bread Machine Magic Book of Helpful Hints, here are some solutions for doughy spots in the center or top of a loaf
59
If machine has a glass dome, cover it with foil during the baking cycle.
60
Take care not to let the foil hang down & cover the air vents.
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Too much heat escaped from the machine as the bread was baking. Keep the lid closed.
62
Too many rich or heavy ingredients & too short a Regular Bake cycle to bake the bread properly.
63
If your Regular Bake cycle is a Rapid Bake ( 3 hours or less), you may need to reduce the fat &/or added ingredients in certain recipes, such as raisin breads & holiday breads.
64
They take too long to rise in Rapid-Bake machines unless lightened up.
65
I have made very good pesto bread by doing the following
66
The bread will loosen in the pan when it is ready.
67
Good luck.
68
Ben: re your Hitachi problems:!st, are you checking the dough after the first few minutes of the knead cycle and correcting for water or flour?
69
If so and you know that the dough looks right, then try this experiment: measure out the dry ingredients for two of the same recipes (white bread is the easiest and cheapest) - one into the bread machine and one into a plastic bag.
70
Set aside the stuff in the plastic bag and bowl.
71
Start the machine and program for dough or manual.
72
If it hasn't then there is a problem with your ingredients.
73
Date: Sun, 3 Dec 1995 15:59:46 -0500
74
I recently purchased a Zojirushi Bread Machine.
75
Pronunciation.
76
If this is too far off subject, maybe someone could just e-mail me and not
77
Bore others with a phonetics lesson.
78
Thanks for any help.
79
Kitchen Aid mixer. Hope this helps.
80
Date: Sun, 3 Dec 1995 15:59:46 -0500
81
I recently purchased a Zojirushi Bread Machine. When discussing bread
82
Pronunciation.
83
If this is too far off subject, maybe someone could just e-mail me and not
84
Bore others with a phonetics lesson.
85
Thanks for any help.
86
The bread-bakers-digest list is run automatically by Majordomo version 1.93.
87
I found this German Stollen (Christmas Bread) recipe in the _Minnesota
88
Heritage Cookbook: Hand-Me-Down Recipes_ (copyright 1979 by the American
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Dissolve yeast in lukewarm water.
90
Beat eggs, add cooled milk, sugar, shortening, salt, and yeast mixture.
91
Beat in half the flour.
92
Add fruit, raisins, nuts, and cardamom seed.
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Add enough flour to make dough easy to handle and not sticky.
94
Knead until smooth.
95
Let rise until double; shape into 4 or 5 round or oval loaves (or braid, if desired) and let rise again.
96
Bake in 325 degree oven for 35 minutes on lightly greased cookie sheets.
97
When cool, decorate with powdered sugar frosting, and red and green candied cherries.
98
Mix the sugar and butter together. Stir in vanilla and add milk to desired consistency.
99
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104
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105
& is only about $11).
106
Check the freshness of your yeast.
107
Sprinkle 1 scant tbsp yeast slowly over the surface.
108
Stir; allow mixture to sit 10 min.
109
& buy new. Test the new before using.
110
Make sure you are using bread flour & not all-purpose.
111
Make sure your ingredients are at room temp. If the ingredients are too cold, the yeast won't activate.
112
Don't put the yeast on top of the salt. The salt can kill the yeast if they come in contact with one another.
113
Make sure your machine isn't near a cold exterior wall, chilly windows or in a draft. If so, move it to a warm location.
114
Make sure there isn't any soap residue left in the machine after washing it. Soap will interfere with the yeast. Rinse very thoroughly.
115
Place all the ingredients except the pecans in the machine.
116
Program for dough, adding the pecans at the very end of the final knead cycle.
117
At the end of the final rise, punch down the dough and transfer it to a lightly floured work surface.
118
Cover with plastic wrap and allow to rise for 1 hour or until doubled in bulk.
119
With a lightly floured rolling pin, roll the dough into a 14" long oval.
120
Brush the surface of the doughwith some of the melted butter and fold it in half, lengthwise.
121
Press lightly on the fold of the dough, pressing toward the open edges.
122
Do not press the outer edges together.
123
Transfer the shaped dough to a greased and floured baking sheet, cover with plastic wrap and allow to rise for 30-40 minutes or until double in bulk.
124
Preheat the oven to 375 degrees with the rack in the center position.
125
Bake the stollen for 30-35 minutes or until lightly brown.
126
Remove from the oven and immediately brush with the remaining melted butter and then dust generously with the confectioners sugar.
127
If the Hitachi will run with its top lid open, start the machine without any ingredients and reach down with a rubber spatula and try to resist the turning of the paddle.
128
If your water works admits to adding a lot of chemicals to your water, you might want to try the bottled kind.
129
Hope one of these helps.
130
Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats, long grain brown rice, whole rye, triticale, hard red winter wheat, raw buckwheat, barley, and mechanically dehulled sesame seeds.
131
It lends a wonderful chewy texture to this bread.
132
Reserved cooking liquid plus water to equal 8 fluid ounces
133
Remove from heat and let stand, covered, 30 minutes.
134
2 Place Kashi in small strainer on top of measuring cup and press down with back of spoon to drain thoroughly; reserve cooking liquid.
135
3 Place cooked Kashi and all remaining ingredients in pan of bread machine in order listed, or in the order recommended for your machine.
136
VARIATION: Omit the herbs and use a milder flavored oil instead of the olive oil, for a bread that tastes great with your favorite fruit spread. (If you can't find Kashi at your supermarket or food co-op, contact the Kashi Company at PO Box 8557, La Jolla, CA 92038-8557.)
137
End of bread-bakers-digest V6 #53
138
Bread-bakers-digest Friday, 22 December 1995 Volume 06: Number 054
139
Re: bread-bakers-digest V6 #53 shiny glaze without eggs
140
Burned bread???
141
Re: bread-bakers-digest V6 #53
142
Schlotsky's bread-bakers-digest V6 #53
143
??re: adding ingredients in bread machine
144
Loaf size, honey, maple syrup, yeast storage
145
If you use Vital Wheat Glouten(sp?) in regular unbleached flour, do you need to use "Bread" Flour?
146
I hope someone can help me with these. TIA!
147
Hope you can help me out!
148
Southport, NC 28461
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150
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151
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AY/'' `\Y8b ``Y8b
155
The contents before I would touch it.
156
"Go to the coffee-house..." -- Lord Byron
157
Date: Thu, 14 Dec 1995 00:25:18 -0500
158
Machine calls for reverse order).
159
FOR 1 1/2 LB. LOAF (1 loaf)
160
Bake according to your machine's directions for the kind of bread that you choose to make; if too moist, decrease water.
161
Store in plastic bag in refrigerator.
162
Any comments or questions, or variations(?), Email me at
163
In Telluride, CO which is 8750 ft. above sea level.
164
With towels and scrape the mess off the top of the machine.:-(
165
Ingredients--that was the biggest mess of all.
166
Good luck!
167
Donna the dough is overproofing at that altitude.
168
Some things you can try..reduce the yeast by 1/3, or increase salt by 25%, add1/2 to 1 tbs. gluten to the bread.
169
Reply to msg originally in Bread (machine) List
170
Heat is molecular motion, and the faster molecules move around, the hotter the substance is.
171
The main problem with microwaved food is that it often has
172
"hot spots" due to an uneven distribution of the radiation.
173
Hope this answers.
174
... All taglines are curently busy. Please try again
175
Blue Wave/Max v2.20 [NR]
176
End of bread-bakers-digest V6 #54

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