This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.
about 15 hours ago
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
A good loaf of bread is certainly worth making over and over again. Made this multigrain sandwich bread the second time, and based on the experience from last time, I egg washed the bread before coating with oats, which did make a big difference and really made the oats so much easier stay on the bread.
I preheated the oven to 400 degrees F, as soon as I put the bread into the oven, I lowered the temperature to 375 degrees F, which made the bread more brown than last time. I also placed another loaf pan with 1-inch boiling water in the oven to create some steam that gave the bread a better crust and texture overall.
After the loaves were cooled, sliced them up, put in the zip-lock bags, popped into freezer. This way the bread can last at least one to two months.