Brother juniper's santa rosa struan

12 Servings

Ingredients

QuantityIngredient
teaspoonActive dry yeast
3cupsBread flour
¼cupPolenta; uncooked
¼cupRolled oats
¼cupBrown sugar
¼cupWheat bran
2teaspoonsSalt
¼cupBrown rice; cooked
2tablespoonsHoney
½cupButtermilk
1cupWater; or more
2tablespoonsWater (see note)
2teaspoonsActive dry yeast
2cupsBread flour
2tablespoonsPolenta; uncooked
2tablespoonsCups rolled oats
2tablespoonsBrown sugar
2tablespoonsWheat bran
1teaspoonSalt
2tablespoonsBrown rice; cooked
1tablespoonHoney
¼cupButtermilk
1cupWater; or more
½cupPlus
1tablespoonWater (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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