Title: Red Pepper Cumin Bread
Categories: Breadmaker
Yield: 1 Loaf
| 2-CUP CAPACITY (12 SERVINGS |
| 1 1/2 | ts | Active dry yeast |
| 2 | c | Bread flour |
| 1/2 | ts | Whole cumin seeds |
| 1 | ts | Salt |
| 2 | ts | Granulated white sugar |
| 2 | tb | Nonfat dry milk |
| 1 | ts | Unsalted butter or margarine |
| 1/2 | c | + 1 tbsp. water |
| 1/4 | c | Drained sauteed red pepper see note in directions |
| 1 | ts | Lemon juice |
| 3-CUP CAPACITY - 16 SERVINGS |
| 2 1/4 | ts | Active dry yeast |
| 3 | c | Bread flour |
| 3/4 | ts | Whole cumin seeds |
| 1 1/2 | ts | Salt |
| 1 | tb | Granulated white sugar |
| 3 | tb | Nonfat dry milk |
| 1 1/2 | ts | Unsalted butter or margarine |
| 3/4 | c | + 3 tbsp. Water |
| 1/3 | c | Drained sauteed red pepper see note in directions |
| 1 | ts | Lemon juice |
SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor.
Red peppers add complexity to the flavor of a recipe and when they are
combined with cumin seeds, the sesult is superb. When you use the whole
seed and not powder, you are controlling the release of the aromatic flavor
of the cumin to keep it from masking the floavor of the red peppers.
This bread is assertive enought to stand on its own, or it can be served
with grilled meats or a Mexican-style stew or chili.
Allow at least one hour before making this bread for prpearing the
sauteed red pappers and letting them cool.
All ingredients must be at room temperature, unless otherwise noted. Add
ingredients in the order specified in your bread machine owner's manual.
Set bread machine on the basic/standard bread making setting. Select medium
or normal baking cycle. The programmable timer can be used, if desired.
NOTE: Cut 1 lrge red pepper in half. Remove seeds and coarsely chop.
Coarsely chop 1 small white onion. Heat 2 tablespoons of olive oil in a
samll pan. Add onions and saute approximately 5 minutes or until almost
transparent (do not brown). Add chopped red pepper. Lower heat and saute,
approximately 10 minutes or until soft. Season to taste with salt and
freshly ground black pepper. Remove from heat and let cool to room
temperature.
NUTRITION INFORMATION per 1/2-inch slice: 85.8 calories, 2.55 g protein,
17.2 g carbohydrates, 0.71 g dietary fiber, 0.56 g fat, 0.99 mg
cholesterol, 183 mg sodium, 47.1 mg potassium. Calories from protein: 12%;
from carbohydrates: 82%; from fats: 6%.
For information only - from Ursula Taylor - in the ingredient list ~ the
liquid ingredients were: water, drained sauteed red pepper and the lemon
juice.