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60+ Minutes |
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Cooked by: Chef / Health: Gluten Free / Last Modified: 3/24/2004 / Base: Gluten free / Preparation Time: 60+ Minutes / Number of Servings: 14 |
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Directions: Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix 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. 1 1/2 pound loaf.
Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.)
| Ingredients:
2 3/4 Teaspoon(s) Grate x-sharp Cheddar cheese
1 Cup(s) Brown rice flour
2 Cup(s) White rice flour
3 1/2 Teaspoon(s) Xanthan gum
2 Tablespoon(s) Apricot Halves (16 oz)
1 Teaspoon(s) Whole egg
1/4 Cup(s) Butter or margarine, soft
2 large Eggs, well beaten
1 3/4 Cup(s) Warm water
Comments: "This rich bread is flecked with grated cheese. If you're daring, try adding 2or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe." |
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