Recipe - Almond And Rice Flour Bread With Poppy 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 Egg; Whole
One fourth teaspoon Salt
1 lg Egg White
3 teaspoon Poppy seeds
2 tablespoon Vegetable oil

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
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe