Recipe - Almond And Rice Flour Bread Wpoppy Seeds

One half cup Whole almonds; with skins
One half cup Plain lowfat yogurt
1 One half cup Brown rice flour
One half cup Water
4 teaspoon Baking powder
1 lg Whole egg
One fourth teaspoon Salt
1 lg Egg white
3 teaspoon Poppy seeds
2 tablespoon Vegetable oil

Date: Mon, 19 Feb 1996 07:43:23 0800

From: Gerald Edgerton jerrye@wizard.com

Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan. Place almonds
and One half cup of the flour in bowl of a food processor and grind until a fine
meal is formedthe flour will prevent the nuts from turning oily. Add
remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy
seeds; process briefly. Combine yogurt, water, whole egg, egg white and
oil in a 2 cup measuring cup. With processor motor running, pour liquid
ingredients through feed tube over flour mixture, processing just long
enough to mix. Transfer batter to prepared pan. Sprinkle with remaining
poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread
slices best after several hours, or the next day). Makes one 18ounce loaf
(18 slices). From an article in the San Francisco Chronicle by Jacquline
Mallorca, 5/5/93. Posted by Stephen Ceideberg.

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