After I typed up this recipe, I noticed the volume seemed too great for
this recipe to fit in a normal sized bread machine but I have included
his instructions for the bread machine at the end of the recipe.
JoAnn
* Exported from MasterCook *
Red Sage Quinoa Bread - Coyote Cafe
Recipe By : Mark Miller - Coyote Cafe
Serving Size : 1 Preparation Time :0:00
Categories : Abm Breads
Chefs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quinoa
2 1/2 cups water
1 cup lukewarm water
2 tablespoons canola oil (or corn oil)
2 tablespoons lukewarm milk
1/2 cup whole wheat flour
3 cups bread flour
3 tablespoons dried rubbed sage
12 sage leaves, fresh -- coarsely chopped
1 tablespoon chile molido (fresh gr pure chili powder)
2 1/2 teaspoons salt
2 teaspoons active dry yeast
Place the quinoa and 2 1/2 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
mixing bowl; there should be about 2 cups of cooked quinoa. Set aside.
Combine 1 cup water, the milk, and oil in the bowl of a heavy-duty
electric mixer or in a large mixing bowl. Sprinkle the yeast over the
mixture, stir in, and let sit for 2 minutes.
Add the cooked quinoa and dry ingredients. Mix with the dough hook (or
knead by hand) for 8 to 10 minutes, or until the dough appears silky and
resilient.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
Let rise in a warm place for 1 1/2 hours, or until approximately doubled
in volume.
Punch the dough down, recover with wrap, and let rise again in a warm
place for 30 minutes.
Place a baking stone on the middle rack in the oven and preheat to
400°F. Place the dough on a lightly floured work surface and cut into 2
equal pieces.
Grease two loaf pans or generously dust a baking sheet with whole wheat
flour. Shape the dough into oblong loaves or divide it into 14 to 16
rolls. Place the loaves in the prepared loaf pans (or place the rolls on
the baking sheet), cover with lightly oiled plastic wrap, and let rise
again in a warm place for 30 minutes.
Uncover the loaves (or rolls) and, using a spray bottle, spritz them
with water and lightly dust with rye flour. Make 2 or 3 diagonal slashes
in the tops of the loaves with a serrated knife to allow the dough to
expand in the hot oven.
Using the spray bottle, spritz the oven walls with water. Work quickly
so the oven does not lose heat. Set the loaf pans or baking sheet on the
hot stone.
Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is
done when the crust is crisp and dark brown and the loaves sound hollow
when tapped on the bottom. Let the bread cool in the pans or on the
baking sheet for 10 minutes.
Transfer the loaves (or rolls) to a rack and cool before cutting. Makes
2 loaves or 14 to 16 rolls.
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Poster's note: In the book, the following directions are given for
making in the bread machine but since the quinoa, when cooked, amounts
to 2 cups, I cannot see how all the ingredients would fit in a normal
sized bread machine.
Bread Machine Instructions: Combine the ingredients, except the fresh
sage, in the bread pan in the order specified by the manufacturer's
instructions.
Process on the sweet or raisin setting. Add the fresh sage at the beeps.
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This bread is named after the Red Sage, the Washington, DC, sister
restaurant of Coyote Cafe. Red sage really does exist, although it is
relatively rare and not easily available to the home cook. It's bright
red flowers look like a miniature version of an Indian paintbrush.
Recipe from Mark Miller's Book - Flavored Breads
Recipes from Mark Miller's Coyote Cafe, Santa Fe, New Mexico
ISBN 0 89815 862 1
Posted to RecipeCafe and BreadBakers 3/99 by JoAnn Pellegrino
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