Recipe - Brother Junipers Santa Rosa Struan

FOR 1One half LB LOAF
2 One half teaspoon Active dry yeast
3 cup Bread flour
One fourth cup Polenta; uncooked
One fourth cup Rolled oats
One fourth cup Brown sugar
One fourth cup Wheat bran
2 teaspoon Salt
One fourth cup Brown rice; cooked
2 tablespoon Honey
One half cup Buttermilk
1 cup Water; or more
2 tablespoon Water (see note)

FOR 1 LB LOAF
2 teaspoon Active dry yeast
2 cup Bread flour
2 tablespoon Polenta; uncooked
2 tablespoon Cups rolled oats
2 tablespoon Brown sugar
2 tablespoon Wheat bran
1 teaspoon Salt
2 tablespoon Brown rice; cooked
1 tablespoon Honey
One fourth cup Buttermilk
1 cup Water; or more
One half cup Plus
1 tablespoon Water (see note)

Date: Sat, 16 Mar 1996 10:57:39 0800

From: Reggie Dwork reggie@reggie.com

Recipe By: Rustic European Breads From Your Bread Machine

Book by Linda West Eckhardt and Diana Collingwood Butts

NOTE: The amount of water will vary according to the moistness of the rice.

Use Basic Bread Setting.

Process the ingredients according to your manufacturer's instructions for a
basic bread setting. This recipe was developed using justcooked rice. If
your rice has been sitting in the refrigerator overnight, you may need an
extra tablespoon or so of water. If your machine has a light crust setting,
you might want to try it.

Remove the bread from the bread machine pan to a rack to cool. Wrap to
store in aluminum foil or ina clean, brown paper bag.

This is WONDERFUL!!

MCRECIPE@MASTERCOOK.COM

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