*  Exported from  MasterCook II  *
               Almond and Rice Flour Bread with Poppy Seeds.
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Whole almonds -- with skins
      1/2  cup           Plain low-fat yogurt
    1 1/2  cups          Brown rice flour
      1/2  cup           Water
    4      teaspoons     Baking powder
    1      large   Whol  egg
      1/4  teaspoon      Salt
    1      large         Egg white white
    3      teaspoons     Poppy seeds
    2      tablespoons   Vegetable oil
 Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
  Place almonds and 1/2 cup of the flour in bowl of a food processor and
 grind until a fine meal is formed--the flour will prevent the nuts from
 turning oily. Add remaining rice flour, the baking powder, salt and 2
 teaspoons of the poppy seeds; process briefly.
  Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup.
  With processor motor running, pour liquid ingredients through feed tube
 over flour mixture, processing just long enough to mix.
  Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
 bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
 several hours, or the next day).
  Makes one 18-ounce loaf (18 slices).
  From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.
  Posted by Stephen Ceideberg
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