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Book Description A is for amaranth, b for barley. Or buckwheat. Look for corn, millet, oats, quinoa, rice, rye, and teff as well. Wheat and wild rice bring up the rear, along with a handful of specialty flours. Such are the base ingredients in Beth Hensperger's inspiring The Pleasure of Whole Grain Breads. You may recognize Hensperger as the author of The Bread Bible, The Pleasures of Whole Grain Breads Authors: Beth Hensperger Date: October 1999 ISBN: 0811814556 Publisher: Chronicle Books Paperback |
Zucchini Cornmeal Bread
Recipe from: The Pleasures of Whole Grain Breads by Beth Hensperger Cookbook Heaven at Recipelink.com
There are never enough recipes for summer squash, a bountiful home garden vegetable. Casserole breads like this one are raised by yeast but do not have to be kneaded. This moist textured, light loaf has a hint of cheese. Serve it sliced, or cut into wedges, with sweet butter. The bread is delicious with main-dish salads, thick stews, and soups such as clam chowder. Makes: 1 loaf
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