Ingrients & Directions
-CHRISTINE ERICKSON MMVH58B
2 1/2 ts Yeast
3 c Bread flour
1/2 ts Sugar
1/2 ts Salt
1 1/3 tb Butter
1 c Water
1 c Cooked rice
Note: any type of rice may be used for different
flavors of bread, such as brown, wild, basmati, white,
ect. Rice doubles in volumn when cooked. For example,
cook 1/4 cup of rice grains in 1/2 cup water to obtain
1/2 cup cooked rice — or just use leftover rice.
From
Yields
12 Servings