Recipe - More Rice Breads

5 One half cup Brown rice flour (830 g)
One half cup Garbanzo flour (70 g)
1 tablespoon Salt (16.5 g)
2 2/3 cup Tepid water (635 ml)
4 teaspoon Active dry yeast (One half ounce or
14 g)
One half cup Warm water (120 ml)
2 tablespoon Honey (30 ml)
One fourth cup Oil (60 ml)
One fourth cup Methocel (28 g)

The next two (also from Laurel's Kitchen Bread Book) use the previous
recipe as a basis, with just a few changes.

GARBANZO RICE BREAD

This bread has a mellower flavor and keeps better than the plain Brown Rice
Bread.

Follow the mixing and rising instructions for Brown Rice Bread. Use only
two loaf pans and bake slightly longer, about 50 minutes to an hour.

SOYRAISIN RICE BREAD

Denser, cakier, more filling, this bread adds variety and interest. The
slice is golden in color and soft, almost like pound cake.

6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon
salt (16.5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active dry yeast
(One half ounce or 14 g) One half cup warm water (120 ml) 1/3 cup honey (80 ml) One fourth cup
oil (60 ml) One half cup raisins (70 g) One fourth cup methocel (28 g)

Mix and let rise like Brown Rice Bread, incorporating the soy flour into
the first mixing and the raisins along with the honey. Divide the dough
into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to
60 minutes, or until done.

Posted by Kyosho Connick. Reposted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini