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.
Yields
12 Servings