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Dear List Mates:

Baking with yeast is not difficult; however, some people think it should be.
If multigrain bread has been out of your reach for too long, here is a
recipe for a bread you can't find at your local store:
http://base.google.com/base/a/vdolcourt/1101971/917033205894944508 .
Sometimes hyperlinks are tricky with ICORS Listserver, so if you have
trouble with the link, go to http://base.google.com and search for "gluten
free multigrain bread" <leave off the quote marks>.

This bread is dark and has a few pumpkin or sunflower seeds or both - your
choice. It has a nice crumb, and when toasted it is a great base for melted
dry jack cheese with a slice of tomato or with roasted chicken or turkey as
the major component for the stuffing. The great thing about the bread is
that it makes a robust stuffing - good riddance to the flabby stuffings made
from rice-based white bread. (Hmmmm .... this statement will get me into
trouble). The original recipe was published in Cook's Illustrated, March -
April, 2006 and was adapted to be gluten-free. I'm pretty sure that on a
blind taste test, Erika Bruce - the author of the Cook's Illustrated article
- can tell the difference between her recipe and this modification. However,
that is not the point!

Happy munching,

Vic - Sunnyvale, CA

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