Herb Cheese Bread
Yield
2 loavesPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice flour
divided |
|
| 1 | cup |
rice
brown flour |
|
| ¼ | cup |
milk, skim, (non fat) powder
|
|
| 2 | tablespoons |
onion flakes
minced |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
rosemary leaves
fresh, chopped |
|
| 2 | tablespoons |
thyme
fresh, chopped |
*
|
| 1 ½ | teaspoons |
xanthan gum
|
*
|
| ¼ | ounce |
yeast, active dry
gluten-free, quick rise |
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
| 1 ¾ | cups |
water
|
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice flour
divided |
|
| 237 | ml |
rice
brown flour |
|
| 59 | ml |
milk, skim, (non fat) powder
|
|
| 3E+1 | ml |
onion flakes
minced |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 3E+1 | ml |
thyme
fresh, chopped |
*
|
| 7.5 | ml |
xanthan gum
|
*
|
| 7.2 | ml/g |
yeast, active dry
gluten-free, quick rise |
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 414 | ml |
water
|
|
| 45 | ml |
vegetable oil
|
|
Directions
Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl.
Combine eggs, cheese, water and oil in medium bowl mix well.
Pour mixture into dry ingredients; stir until well blended.
Stir in remaining cup rice flour to make stiff dough.
Cover bowl; let rest 10 minutes.
Turn onto floured surface; knead 5 minutes, using only as much extra flour as needed to keep dough from sticking.
Divide dough into 2 equal pieces.
Shape each piece into one loaf.
Place in lightly greased loaf pans.
Let rise in warm place 40 minutes, or until golden brown on top.
Cool completely on wire rack.
