Ingredients: |
Ingredients: For 2-Cup Capacity (12 servings):
Yeast: 1½ teaspoons Active dry yeast
Dry Ingredients: 2 Cups Bread flour 1 teaspoon Salt 2 teaspoons Granulated white sugar 4 teaspoons Nonfat dry milk 1½ teaspoons Unsalted butter or margarine
Liquid Ingredients: ½ cup Well-cooked, white rice (see note) ½ cup Water 1 large Egg 1 teaspoon Lemon juice
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3-Cup Capacity (16 servings)
Yeast: 2¼ teaspoons Active dry yeast
Dry Ingredients: 3 Cups Bread flour 1½ teaspoons Salt 1 tablespoon Granulated white sugar 2 tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or margarine
Liquid Ingredients: ¾ cup Well-cooked, white rice (see note) ¾ cup Water 1 large Egg 1 teaspoon Lemon juice
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Directions: |
Directions: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 rice: For 2-cup-capacity recipe, bring ¾ cup of unsalted water to a boil. Add ¼ 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 ¼ cup plus 2 tablespoons raw long-grain white rice. Follow same procedure.
Nutrition information per 1/2-inch slice: 103 calories, 3.18 g protein, 19.3 g carbohydrates, 0.69 g dietary fiber, 1.13 g fat, 19.1 mg cholesterol, 186 mg sodium, 45.2 mg potassium. Calories from protein: 13%; from carbohydrates: 77%; from fats: 10% |
Personal
Notes: |
Personal
Notes: This is my family's favorite bread machine bread. 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. It is also a great idea to use your leftover rice for this recipe. This is from Tom LaCalamita's 'The Ultimate Bread Machine Cookbook.'
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