Name: Dilled Brown Rice Bread
Ingredients: 1 c Water; 2 tb Vegetable oil; 2 tb Packed brown sugar; 2 1/4 c Bread flour; 3/4 c Wheat flour; 3/4 c Cooked brown rice; 1 tb Chopped fresh or 3/4 teaspoon dried Dill weed; 3 tb Dry milk; 1 1/2 ts Salt; 1 1/2 Yeast; 1 1/3 c Water; 2 tb Vegetable oil; 2 tb Packed brown sugar; 3 1/4 c Bread flour; 1 c Wheat flour; 1 c Cooked brown rice; 1 tb Plus 1 1/2 teaspoons chopped fresh or 1 1/2 teaspoon dried Dill weed; 3 tb Dry milk; 1 1/2 ts Salt; 1 1/4 Yeast*

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			1	Servings

INGREDIENTS

1	c	Water
2	tb	Vegetable oil
2	tb	Packed brown sugar
2 1/4	c	Bread flour
3/4	c	Wheat flour
3/4	c	Cooked brown rice
1	tb	Chopped fresh or 3/4 teaspoon dried Dill weed
3	tb	Dry milk
1 1/2	ts	Salt
1 1/2		Yeast
1 1/3	c	Water
2	tb	Vegetable oil
2	tb	Packed brown sugar
3 1/4	c	Bread flour
1	c	Wheat flour
1	c	Cooked brown rice
1	tb	Plus 1 1/2 teaspoons chopped fresh or 1 1/2 teaspoon dried Dill weed
3	tb	Dry milk
1 1/2	ts	Salt
1 1/4		Yeast*

INSTRUCTIONS

FOR 1 1/2 POUND LOAF
FOR 2 POUND LOAF
Measure carefully, placing all ingredients in bread machine pan in the
order recommended by the manufacturer.
Select Whole Wheat or Basic/White cycle. Use medium or light crust color.
Do not use delay cycles. Remove baked bread from pan and cool on a wire
rack.
*Yeast amount is correct through proportionately less than that called for
in the 1 1/2 pound recipe
Posted to recipelu-digest Volume 01 Number 423 by "rudolph"
<[email protected]> on Dec 30, 1997

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