Dilled brown rice bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Packed brown sugar |
| 2¼ | cup | Bread flour |
| ¾ | cup | Wheat flour |
| ¾ | cup | Cooked brown rice |
| 1 | tablespoon | Chopped fresh or 3/4 teaspoon dried Dill weed |
| 3 | tablespoons | Dry milk |
| 1½ | teaspoon | Salt |
| 1½ | Yeast | |
| 1⅓ | cup | Water |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Packed brown sugar |
| 3¼ | cup | Bread flour |
| 1 | cup | Wheat flour |
| 1 | cup | Cooked brown rice |
| 1 | tablespoon | Plus 1 1/2 teaspoons chopped fresh or 1 1/2 teaspoon dried Dill weed |
| 3 | tablespoons | Dry milk |
| 1½ | teaspoon | Salt |
| 1¼ | Yeast* | |
Directions
FOR 1½ POUND LOAF
FOR 2 POUND LOAF
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Whole Wheat or Basic/White cycle. Use medium or light crust color.
Do not use delay cycles. Remove baked bread from pan and cool on a wire rack.
*Yeast amount is correct through proportionately less than that called for in the 1 ½ pound recipe
Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997