| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whole almonds; with skins |
| 1/2 |
c |
Plain low-fat yogurt |
| 1 1/2 |
c |
Brown rice flour |
| 1/2 |
c |
Water |
| 4 |
ts |
Baking powder |
| 1 |
lg |
Whole egg |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg white |
| 3 |
ts |
Poppy seeds |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Date: Mon, 19 Feb 1996 07:43:23 -0800
From: Gerald Edgerton <jerrye@wizard.com>
Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan. Place almonds
and 1/2 cup of the flour in bowl of a food processor and grind until a fine
meal is formed--the flour will prevent the nuts from turning oily. Add
remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy
seeds; process briefly. Combine yogurt, water, whole egg, egg white and
oil in a 2- cup measuring cup. With processor motor running, pour liquid
ingredients through feed tube over flour mixture, processing just long
enough to mix. Transfer batter to prepared pan. Sprinkle with remaining
poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread
slices best after several hours, or the next day). Makes one 18-ounce loaf
(18 slices). From an article in the San Francisco Chronicle by Jacquline
Mallorca, 5/5/93. Posted by Stephen Ceideberg.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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