Hoppin' John Bread

You can serve this delightful cholesterol-free, high-fiber bread on New Year's Eve instead of the traditional bowl of black-eyed peas believed to bring good fortune for the year ahead.

Yields:	15 servings
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	Preparation	10 minutes
	Cooking	2 hours
	Ready In	2 hours

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Ingredients

1	package	yeast, active dry
1/4	teaspoon	ginger
1/4	teaspoon	sugar
2 1/4	cups	bread flour
1/2	cup	whole wheat flour
1/4	cup	bran
2	tablespoons	gluten flour
1/2	teaspoon	white pepper
1/2	cup	imitation bacon bits
1	tablespoon	onion	dried/minced
1	cup	black-eyed peas	canned/drained
1	tablespoon	vegetable oil
1 1/2	cups	water	very warm

Directions

Add all ingredients into the pan in the order listed.

Select white bread and push "Start".

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Recipe Bite

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Member Review

Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst)

Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water. While the ingredient list is mostly correct the method is grossly wrong. In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.