February 22, 2014 - 3:00am
Roasted Onion Sourdough with Turmeric and Quinoa
I belong to several bread baking sites, and on one of them this was the Bread of the Month. The recipe can be found here: http://www.hearthbakedtunes.com/2014/01/pain-au-levain-with-caramelized-onions.html
To this recipe I added one tablespoon of turmeric, and one cup of pre-cooked Aztec Red Quinoa. It made a wonderful aromatic, colorful bread that had a mildly exotic flavor.
I made one large loaf, a mini loaf and a pizza. Good stuff, give it a try.
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Comments
Just a question, isn't the taste of that turmeric too dominating? One TBS seems like a lot to me (assuming you used powder, not freshly grated). I live in India and over here it's used very sparingly in curries to impart colour and a bit of a warm, earthy taste?
big, bold flavors, which I know is not to everyone's liking. When I bake bread, I always adjust any additives to my tastes and those of my family. If you make it yourself, you are free to add as much or as little as you want. Had there been other seasonings in the bread, I might have used less.