Tomato Quinoa Bread
Source of Recipe
Cooking-Books
Recipe Link: cooking-books.blogspot.com/2008_12_01_archive.html List of Ingredients
1 teaspoon active dry yeast
1 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon extra-virgin olive oil
2 teaspoons fine sea salt
1 cup seasoned vegetable juice - in this case, V8
1/2 cup quinoa (uncooked)
3 3/4 cups (I pound) bread flour
Recipe
Mix the yeast, sugar and water together in the bowl of an electric mixer. Let stand for 5 minutes, until foamy then stir in the oil, salt, juice and quinoa.
Fit your stand mixer with the dough hook, set it on medium-low speed and add the flour in a little at a time. Mix until most of the flour is encorporated and the dough comes together in a ball. Continue to mix for 4-5 minutes more, until the dough becomes soft and shiny, but still firm. If the dough is too sticky, add a bit more flour.
Cover the bowl with plastic wrap and refrigerate until the dough has doubled or tripled in size, this should take 8 to 12 hours. The dough may also be left in the refrigerator for up to two days, but you may need to punch it down a few times as it doubles.
Take the dough out of the refrigerator and punch it down. Form the doug into a ball, return to the bowl and cover with plastic wrap. Allow the dough to double once again, this should take about an hour.
Punch the dough down one more time, then form it into a tight rectangle. Place the dough into a rectangular bread pan, cover with a cloth and let rise until double in size. One more hour.
Oven preheated to 450, slash the top of the loaf with a very sharp knife so that it can expand properly and place on the middle rack of the oven. Bake for 45 minutes, until the crust is golden brown and it sounds hollow when tapped. Turn the loaf out on a wrack to cool and wait at least 1 hour before slicing (it will continue to cook while cooling). Enjoy your magical bread!
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