Last fall, I took a loaf of bread to a dinner our small group was having. It was kind of liked. Especially by our pastor's wife. And she kind of told a couple of people about it. Several of whom asked me for the recipe.
Slight problem: previously, the bread had not turned out as well as it did that night. And I had trouble getting it to do so again. :-/
I tweaked and I tweaked, though, and I think I've finally come close to a recipe that will consistently yield stellar results. It will, at least, turn out decent bread. It's never inedible. It's always quite tasty, in fact. It just isn't always the incredible loaf I took that night.
And my apologies for my tardiness in getting this recipe to people. I feel guilty, I promise.
• 2 1/2 C milk
• 2 T sugar
• 1 t salt
• 1/2 t baking soda
• 2 C white flour
• 2 C whole wheat flour
• 2 1/2 t yeast
• 1/3 C raw sunflower seeds
• 1/3 C raw pumpkin seeds
• 1/3 C chopped raw pecans
• 1/4 C flax seed
1. Place the ingredients in the bread pan in the order listed.
2. Set machine for regular cycle, 2 lb/large loaf, medium or light crust.
3. Scrape sides of pan, as needed during first kneading to make sure all flour is incorporated.
4. Add flour or milk, if dough seems too wet or dry, respectively.
I want to try this recipe with honey, instead of sugar. I'll try to remember to report back, if I do. I think that it would complement the seeds/nuts well, in addition to being healthier.
Plus, I already know that the bread is heavenly with honey butter.
Oh, and, as you may have guessed, this bread was inspired by a certain commercially-marketed bread. I've cleverly disguised it, though.
DAIRY-FREE VEGETABLE QUICHE
1 day ago