INGREDIENTS

INSTRUCTIONS

CAPACITY/16 SERVINGS----- 2 1/4 teaspoons Active dry yeast 3 cups
Bread flour 1 1/2 teaspoons Salt 1 tablespoon Granulated white sugar 2
tablespoons   Nonfat dry milk 1 tablespoon Unsalted butter or
margarine  3/4 cup           Well-cooked -- white rice (see 3/4 cup
Water 1  large Egg 1 teaspoon      Lemon juice  SOURCE:  The Ultimate
Bread Machine Cookbook by Tom Lacalamita,  copyright 1993, ISBN
#0-671-88023-3. Formatted into MM by Ursula R.  Taylor. The rice, which
blends into the dough, adds flavor and  texture, giving this great
all-purpose bread a crisp, golden-brown  crust and ivory white crumb.
Allow extra time when making this bread  to prepare the rice. All
ingredients must be at room temperature,  unless otherwise noted. Add
ingredients in the order specified in  your bread machine owner's
manual. Set bread machine on the  basic/standard bread making setting.
Select medium or normal baking  cycle.  Do not use the programmable
timer when making this bread  since the recipe contains perishable
ingredients. NOTE; To make the  rice: For 2-cup-capacity recipe, bring
3/4 cup of unsalted water to a  boil. Add 1/4 cup raw long-grain white
rice. Cover and let simmer  until very soft and kernel ends begin to
split. Drain well. Cool to  room temperature before using. For
3-cup-capacity recipe, use 1 cup  unsalted water and 1/4 xup plus 2
tablespoons raw long-grain white  rice.  Follow same procedure.  Yield:
1 loaf  Posted on NVN #133314 by Utaylor on 06/07/94, MM format  Recipe
By     : The Ultimate Bread Machine Cookbook  From: Western Mexican
Cookbook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2014
Calories From Fat: 899
Total Fat: 102g
Cholesterol: 15.7mg
Sodium: 3409.8mg
Potassium: 440.6mg
Carbohydrates: 233.9g
Fiber: 8.5g
Sugar: 10.3g
Protein: 39.1g