Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1/2 cup Water 1 large Egg 1 teaspoon Lemon juice -----3-CUP CAPACITY/16 SERVINGS----- 2 1/4 teaspoons Active dry yeast 3 cups Bread flour 1 1/2 teaspoons Salt 1 tablespoon Granulated white sugar 2 tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or margarine 3/4 cup Well-cooked -- white rice (see 3/4 cup Water 1 large Egg 1 teaspoon Lemon juice SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. The rice, which blends into the dough, adds flavor and texture, giving this great all-purpose bread a crisp, golden-brown crust and ivory white crumb. Allow extra time when making this bread to prepare the rice. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owners manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. Do not use the programmable timer when making this bread since the recipe contains perishable ingredients. NOTE; To make the rice: For 2-cup-capacity recipe, bring 3/4 cup of unsalted water to a boil. Add 1/4 cup raw long-grain white rice. Cover and let simmer until very soft and kernel ends begin to split. Drain well. Cool to room temperature before using. For 3-cup-capacity recipe, use 1 cup unsalted water and 1/4 xup plus 2 tablespoons raw long-grain white rice. Follow same procedure. Yield: 1 loaf Posted on NVN #133314 by Utaylor on 06/07/94, MM format Recipe By : The Ultimate Bread Machine Cookbook From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
