Brown & White Rice Bread
Brown & White Rice Bread recipe
Yield
16 servingsPrep
40 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon | sugar |
|
| 1 | tablespoon | yeast, active dry |
|
| ¼ | cup |
water
warm |
|
| 1 ½ | cups |
rice
brown flour |
|
| 1 ½ | cups |
rice flour
white |
|
| 1 | teaspoon | salt |
|
| 1 | tablespoon | xanthan gum |
*
|
| ⅔ | cup |
milk
skim powder |
|
| 1 ¼ | cups |
water
warm |
|
| ¼ | cup | margarine |
|
| 3 | large | eggs |
|
Trans-fat Free, Good source of fiber
Directions
Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly.
Let sit for 10 minutes until foamy on top.
Mix dry ingredients together in a large bowl.
Melt margarine in 1¼ cup warm water.
Add this mixture to the softened yeast and in turn add this to the dry ingredients.
Beat well. Add 3 eggs and beat well for 2 minutes.
Cover. Let rise until double (1½ hours).
Beat again for 3 minutes.
Pour into 9 x 5 inch greased loaf pan.
Let rise until dough reaches the top of the pan.
Bake at 400℉ (200℃) for 15 minutes, cover with foil if top is getting too brown.
Continue baking for about 45 minutes longer.
Remove from pan and leave unwrapped just until cool.
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