Yield: 14 servings
|2¾ teaspoon||Active dry yeast|
|1 cup||Brown rice flour|
|2 cups||White rice flour|
|3½ teaspoon||Xanthan gum|
|1½ cup||Grate x-sharp Cheddar cheese|
|¼ cup||Nonfat dry milk powder|
|2 tablespoons||Butter or margarine, soft|
|2 larges||Eggs, well beaten|
|1¾ cup||Warm water|
"This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe."
Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. 1½ pound loaf.
Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.)
Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway. From: Elizabeth Rodier ~-- Submitted By GAIL SHIPP On 11-02-94