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Brown and White Rice Bread

1 tsp sugar
1 Tbsp yeast
1/4 cup warm water
1 1/2 cup brown rice flour
1 1/2 cup white rice flour
1 tsp salt
1 Tbsp xanthan gum (2 Tbsp Certo)
2/3 cup skim milk powder
1 1/4 cup warm water
1/4 cup margarine
3 eggs

Dissolve sugar in warm water. Sprinkle yeast over water. Stir
briefly. Let sit for 10 minutes until foamy on top. Mix dry
ingredients together in a large bowl. Melt margarine in 1 1/4 cup
warm water. Add this mixture to the softened yeast and in turn add
this to the dry ingredients. Beat well. Add 3 eggs and beat well
for 2 minutes. Cover. Let rise until double (1 1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan.
Let rise until dough reaches the top of the pan.

Bake at 400 F for 15 minutes, cover with foil if top is getting
too brown. Continue baking for about 45 minutes longer. Remove from
pan and leave unwrapped just until cool.

NOTES: 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding
agent in baked recipes.


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