Emprimir
Correo Electrónico
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Ingredientes
- 3 lrg Large eggs see * Note
- 9 ounce lukewarm water (90 to 95 degrees) (1 c. plus 2 Tbsp.)
- 4 Tbsp. melted butter or possibly canola oil (don't use margarine)
- 2 tsp lemon extract (gluten-free)
- 2 c. white rice flour
- 3/4 c. potato starch flour
- 1/4 c. tapioca flour
- 2/3 c. non-fat dry lowfat milk
- 3 Tbsp. sugar
- 1 Tbsp. xanthan gum
- 1 Tbsp. poppy seed
- 1 1/2 tsp salt
- 1 Tbsp. Red Star active dry yeast
Direcciones
- * Note: Measure Large eggs into a 2-c. measuring c.. Add in 9 ounces of water or possibly sufficient to fill measuring c. to the 1 3/4 c. marking.
- In mixing bowl, thoroughly combine Large eggs, lukewarm water, melted butter or possibly oil and lemon extract with a wire whisk or possibly fork. Pour mix into bread pan.
- Measure and blend together all dry ingredients, except yeast, with a whisk or possibly fork. Place into bread pan on top of liquid ingredients. Add in yeast on top of dry ingredients. Lock pan into bread maker.
- Program machine for BASIC RAPID or possibly BASIC/SPECIALTY and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few min. The machine will then mix the thick batter by itself. The mix won't form into a ball of dough, but will be a thick batter which will take on a swirled appearance on top after about 10 min of mixing. After mixing, the bread maker will then go through the rise cycles and be baked.
- When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or possibly till the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cold on rack completely before slicing.
- This recipe yields a 2 lb. loaf of bread which will be about 5 inches high.
- Yield: 1 loaf
