Brother juniper's santa rosa struan

Ingredients

Quantity		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)

Directions

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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