Brother juniper's santa rosa struan

Yield: 12 Servings

Measure Ingredient
2½ teaspoon Active dry yeast
3 cups Bread flour
¼ cup Polenta; uncooked
¼ cup Rolled oats
¼ cup Brown sugar
¼ cup Wheat bran
2 teaspoons Salt
¼ cup Brown rice; cooked
2 tablespoons Honey
½ cup Buttermilk
1 cup Water; or more
2 tablespoons Water (see note)
2 teaspoons Active dry yeast
2 cups Bread flour
2 tablespoons Polenta; uncooked
2 tablespoons Cups rolled oats
2 tablespoons Brown sugar
2 tablespoons Wheat bran
1 teaspoon Salt
2 tablespoons Brown rice; cooked
1 tablespoon Honey
¼ cup Buttermilk
1 cup Water; or more
½ cup Plus
1 tablespoon Water (see note)

FOR 1-½ LB LOAF

FOR 1 LB LOAF

Date: Sat, 16 Mar 1996 10:57:39 -0800 From: Reggie Dwork <reggie@...> 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 just-cooked 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!!

MC-RECIPE@...

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