1 : lb Mushrooms, Cleand and sliced
2 : oz Shitake mushrooms, soaked
-(Use : -(Use soasking liquid in the
-sauce) : -sauce) (up to 3)
1 : lb Green beans, clean, trim and
-cut : -cut into 1" pieces
1 : Onions, sliced (up to 2)
1 : ts Or more dried sage
1 : ts Thyme
1/2 : ts White pepper
Salt : Salt or chicken flavor
-veggie : -veggie broth mix to taste
1/2 : c Dry white wine or broth
0: Seenote: Teff; grain uncooked In a large bowl, stir together water and Brown Sugar or Honey
1: Sprinkle with Yeast and stir until it has dissolved
2: Stir in Oat Bran and Teff seed
3: Let the mixture stand for 15 minutes to let the Oat Bran absorb liquid
4: Do all in a KitchenAid mixer if available
5: Add oil and eggs
6: Mix very well
7: Stir in Salt
8: One cup at a time, mix in flour until the dough becomes too difficult to stir
9: Turn out on to a "well floured" work surface and knead until smooth and elastic, adding flour only as necessary to keep from sticking, about 8 minutes
10: It takes 4 or 5 minutes on the KitchenAid
11: This recipe usually takes 6 full cups of flour
12: This is the place where I freeze 1/2 of this bread
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14:
15:
16: To Freeze: place the 1/2 recipe of this dough into an oiled labeled gallon plastic freezer bag
17: Squeeze all of the air out of the bag and seal tightly
18: Freeze at once
19: To use; defrost several hours until dough rises to double its frozen bulk, then proceed
20:
21:
22: For the half recipe of dough that you are going to proceed with, continue
23: Place the dough in a large well oiled bowl
24: I spray the used KitchenAid Bowl with non-stick and throw the dough back in, spray the top of the dough as well
25: Cover with plastic wrap, or a moist towel
26: Let the dough rise in a warm draft free place
27: Check the rise at 45 minutes, the "perfect place" rises this bread in 45 minutes
28: Punch dough down
29: If you are doing this entire recipe, divide the dough in half
30: Shape each half into a loaf
31: This also makes a nice round loaf with a crunchy crust
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35:
36: Pan Loaf making: beginning at one narrow end, tightly roll up the dough to form a loaf
37: Pinch seam edge into dough to seal
38: Lightly oil a loaf pan
39: Meanwhile, place oven rack in the lower third of the oven; preheat to 375 degrees F
40: Place each loaf in a prepared 8 1/2" X 4 1/2" X 2 1/2" loaf pan, seam side down
41: Cover, let it rise in a warm place free from drafts, until doubled in bulk, about 45 minutes
42: Check the rise at 35 minutes, the "perfect place" rises this bread in the pan, in 35 minutes
43: This is the place where I make decorative slits into the top of the loaf
44: In a small bowl, whisk egg white with one tb of water
45: Brush a little of the egg white mixture over the top of the loaf and sprinkle with 2 tb Oat Bran, or sesame seeds just before placing in the oven
46: Bake for 35 minutes on a baking stone or 40 minutes in the bread pan
47: To make the crust even crustier, spray the top of the loaf with water, and liberally spray the inside of the over at 5 minute intervals and/or place a water filled pie pan in the oven on a lower rack than the bread
48: (boiling water added to the pie pan just before baking makes sure you have steam
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50:
51:
52: ) Makes one or two loaves, each about 18 1/2 inch slices
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