Poppy Seed Maple Bread
Slightly coarse and crunchy, this robust Poppy Seed Maple Bread goes well with a creamy-smooth squash or pumpkin soup and something dark green. This recipe requires a bread machine.
1 cup water
2 tablespoons real maple syrup
1 teaspoon salt
4 teaspoons poppy seeds
3 cups whole wheat flour
1 to 3 tablespoons vital gluten (optional)
1 package active dry yeast
1/8 teaspoon orange zest
Assemble ingredients in the order preferred by your bread machine.
Use whole wheat cycle, if your machine has one.
Bonus: Hot and Sour Soup
This soup is great with the Poppy Seed Maple Bread - especially when fresh from the oven!
1-1/2 quarts chicken stock
1/2 pound pork, sliced into 1 x 1 x 1/8 inch pieces
2 tablespoons soy sauce
3 tablespoons white vinegar
1 can of (8 ounces) bamboo shoots, drained
1/2 pound tofu, cut in 1 x 1/4 inch pieces
1 teaspoon white pepper (an additional 1/2 teaspoon pepper can be added if desired)
2 to 3 thin slices of small yellow onion, cut and separated
Sliced mushrooms, (1/2 to 3/4 cup or to taste) optional
2 tablespoons cornstarch, dissolved in 1/3 cup cold water
1 egg, lightly beaten (optional)
1 to 2 teaspoons sesame oil
In large soup pot, combine stock, pork, soy sauce, vinegar, bamboo shoots, tofu, white pepper, onion and mushrooms, if using. Bring to boil over medium heat. Simmer five minutes or until pork is cooked through. Add cornstarch mixture. Slowly add egg, stirring constantly. Add sesame oil.
Recipe makes 10 servings.