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| Carolina Rice Bread Recipe |
Category: Breads
Rating:
N/A
Servings: 1
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Ingredients
CAPACITY/12 SERVINGS-----
1 1/2 teaspoon active dry yeast
2 cup bread flour
1 teaspoon salt
2 teaspoon sugar
4 teaspoon nonfat dry milk
1 1/2 teaspoon unsalted butter -- or
1 margarine
1/2 cup white rice -- well cooked
---- 1/2 cup Water 1 la
---- CAPACITY/16 SERVINGS 2 1/4 te
Cooking Directions:
flour 1 1/2 teaspoons Salt 1 tablespoon Granulated white sugar 2 tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or margarine 3/4 cup Well-cooked -- white rice (see 3/4 cup Water 1 large Egg 1 teaspoon Lemon juice
SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. The rice, which blends into the dough, adds flavor and texture, giving this great all-purpose bread a crisp, golden-brown crust and ivory white crumb. Allow extra time when making this bread to prepare the rice. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. Do not use the programmable timer when making this bread since the recipe contains perishable ingredients. NOTE; To make the rice: For 2-cup-capacity recipe, bring 3/4 cup of unsalted water to a boil. Add 1/4 cup raw long-grain white rice. Cover and let simmer until very soft and kernel ends begin to split. Drain well. Cool to room temperature before using. For 3-cup-capacity recipe, use 1 cup unsalted water and 1/4 xup plus 2 tablespoons raw long-grain white rice.
Follow same procedure.
Yield: 1 loaf Posted on NVN #133314 by Utaylor on 06/07/94, MM format
Recipe By : The Ultimate Bread Machine Cookbook
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
breads
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