Yield: 6 Servings
|1 cup||Buttermilk; Fresh gluten-free|
|¼ cup||Butter; melted|
|1 teaspoon||Rice vinegar|
|2 cups||Brown rice flour|
|⅓ cup||Potato starch flour|
|⅓ cup||Tapioca flour|
|3½ teaspoon||Xanthan gum|
|½ cup||Water for Welbilt/DAK and Zoji machines add 2 Tbsp. more water|
|1½ tablespoon||Active dry yeast|
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan.
Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.
In a separate bowl, combine the eggs and water; beat lightly.
Place ½ of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.
Variations: You can substitute olive oil for the butter. Replace ¼ to ½ cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least ¼ cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.
Optional bake cycle: Sweet bread, Rapid bake.
>From: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and Lois Conway
Posted by: Debbie Carlson - Cooking >From: z@... (Z Pegasus)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Magic Book of Helpful Hints NOTES : Gene Hill, who lives in Davis, California, bakes this bread at least
twice a week. He recommends trying it as a toasted cheese sandwich.
Grill it with thin slices of red onion or bell pepper and cheese.