Quinnoa Bread

Instructions:

Soak the quinnoa grain for ten minutes in boiling water and then drain, discard the water. Leave the grain to soak in one pint of water overnight. Drain before using and discard this water.

Liquidise the soaked quinnoa with the tofu to a smooth pureéand then beat in the milk and the egg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with a tablespoon of oil .

Fold the flour mixture into the pureé. Do not overmix and do not leave to stand at this point or you will lose the light structure tothe bread dough.

Place the mixture, 1" or 2cm deep, into a shallow 10"square baking tray lined with non-stick baking parchment.

Cooking:

Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking.

Quinnoa Bread

Posted by Urno (message id=3147 )

What type of tofu should be used? And is there an alternative to cream of tartar Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Your Name:
Your Email:
Subject:
In reply to message (delete if not applicable):
Display heading
Security Code:

Checking for files that match search criteria.

The following files on this site match your query

Search for any topic in this forum

Forum
Content
heading
heading
IP
Email
display number of messages
Newest at top of page
Search
Show dates
Show all topics
Copyright Peter Thomson 2008-October-14