Recipe - Carolina Rice Bread

2 cup CAPACITY/12 SERVINGS
1 One half teaspoon Active dry yeast
2 cup Bread flour
1 teaspoon Salt
2 teaspoon Sugar
4 teaspoon Nonfat dry milk
1 One half teaspoon Unsalted butter or
Margarine
One half cup White rice well cooked

One half cup Water 1 large Egg 1 teaspoon Lemon juice 3CUP
CAPACITY/16 SERVINGS 2 One fourth teaspoons Active dry yeast 3 cups Bread
flour 1 One half teaspoons Salt 1 tablespoon Granulated white sugar 2
tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or margarine 3/4
cup Wellcooked white rice (see Three fourths cup Water 1 large Egg 1
teaspoon Lemon juice

SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright
1993, ISBN #0671880233. Formatted into MM by Ursula R. Taylor. The rice,
which blends into the dough, adds flavor and texture, giving this great
allpurpose bread a crisp, goldenbrown crust and ivory white crumb. Allow
extra time when making this bread to prepare the rice. All ingredients must
be at room temperature, unless otherwise noted. Add ingredients in the
order specified in your bread machine owner's manual. Set bread machine on
the basic/standard bread making setting. Select medium or normal baking
cycle. Do not use the programmable timer when making this bread since the
recipe contains perishable ingredients. NOTE; To make the rice: For
2cupcapacity recipe, bring Three fourths cup of unsalted water to a boil. Add 1/4
cup raw longgrain white rice. Cover and let simmer until very soft and
kernel ends begin to split. Drain well. Cool to room temperature before
using. For 3cupcapacity recipe, use 1 cup unsalted water and One fourth xup
plus 2 tablespoons raw longgrain white rice.

Follow same procedure.

Yield: 1 loaf Posted on NVN #133314 by Utaylor on 06/07/94, MM format

Recipe By : The Ultimate Bread Machine Cookbook

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip