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Wednesday, 26 November 2014       

rice flour bread Recipe


Rice Flour Bread
Yield: 14 servings

2 teaspoons granulated sugar
1/2 cup warm water
1 package active dry yeast
1 1/4 cups water
1/4 cup vegetable shortening
1 cup brown rice flour
2 cups white rice flour
1/4 cup granulated sugar
4 teaspoons xanthan gum or 1 tablespoon dry pectin
2/3 cup non-instant dry milk or 1/3 cup soy powder
1 1/2 teaspoons salt
2 eggs

Dissolve the 2 teaspoons sugar and 1/2 cup water in a 2-cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top.

Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.

Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs.

Knead for a few minutes. Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again.

Bake at 400 degrees F for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack.

NOTES: Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add 2 tablespoons fennel seeds or dried herbs of choice to dry flour.


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