2 c CAPACITY/12 SERVINGS—–
1 1/2 ts Active dry yeast
2 c Bread flour
1 ts Salt
2 ts Sugar
4 ts Nonfat dry milk
1 1/2 ts Unsalted butter — or
Margarine
1/2 c White rice — well cooked
1/2 cup Water 1 large Egg 1 teaspoon Lemon juice —–3-CUP
CAPACITY/16 SERVINGS—– 2 1/4 teaspoons Active dry yeast 3 cups Bread
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
Yields
1 Servings