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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