*  Exported from  MasterCook  *
 
                          BROWN & WHITE RICE BREAD
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Diabetic                         Grains
                 Vegetarian                       Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Sugar
    1       tb           Yeast (1 envelope)
      1/4   c            Warm water
    1 1/2   c            Brown rice flour
    1 1/2   c            White rice flour
    1       t            Salt
    1       tb           Xanthan gum (2 tb Certo?)
      2/3   c            Skim milk powder
    1 1/4   c            Warm water
      1/4   c            Margarine
    3                    Eggs
 
   Note: General Hints on a previous page says 1 tsp
   Certo or 1/2 tsp xanthan gum can be used as a binding
   agent in baked recipes
   
   Dissolve sugar in warm water.  Sprinkle yeast over
   water.  Stir briefly. Let sit for 10 minutes until
   foamy on top.  Mix dry ingredients together in a large
   bowl.
   
   Melt margarine in 1 1/4 cup warm water.  Add this
   mixture to the softened yeast and in turn add this to
   the dry ingredients.  Beat well. Add 3 eggs and beat
   well for 2 minutes.  Cover.  Let rise until double (1
   1/2 hours).
   
   Beat again for 3 minutes.  Pour into 9 x 5 inch
   greased loaf pan. Let rise until dough reaches the top
   of the pan.  Bake at 400 F for 15 minutes, cover with
   foil if top is getting too brown.  Continue baking for
   about 45 minutes longer.  Remove from pan and leave
   unwrapped just until cool.
   
   1/2 slice - 1 starch choice, no further nutrition
   information given
   
   Source:  A Guide for the Diabetic Celiac, 1990  ISBN
   0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga
   Road, Mississauga, Ontario L5N 1A6 (416) 567-7195
   (area code may have changed to 905 in 1993)
  
 
 
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