INGREDIENTS

INSTRUCTIONS

Place the buttermilk, melted butter, rice vinegar, and salt in bread
pan. Stir with a rubber spatula.  In a large bowl, combine all the dry
ingredients except the yeast.  Mix well with a whisk.  In a separate
bowl, combine the eggs and water; beat lightly.  Place 1/2 of the dry
ingredients in the bread pan. Add the egg  mixture. Add the remainder
of the dry ingredients; sprinkle the yeast  on top. Select Light Crust
setting and press Start.  Observe the dough frequently during the
kneading cycles. If it does  not appear to be mixing well, use a rubber
spatula to assist it  occasionally.  After the baking cycle ends,
remove bread from pan, place on wire  rack, and allow to cool 1 hour
before slicing.  Variations:  You can substitute olive oil for the
butter. Replace 1/4  to 1/2 cup of the rice flour with another
gluten-free flour, such as  yellow or blue corn flour, polenta meal, or
soy flour. You can add at  least 1/4 cup grated cheddar cheese for a
new flavor. Saute some  onions in the melted butter, allow them to
cool, then add them and  your favorite herbs to create an onion/herb
bread.  Optional bake cycle:  Sweet bread, Rapid bake.  >From:  "Bread
Machine Magic Book of Helpful Hints" by Linda Rehberg  and Lois Conway
Posted by:  Debbie Carlson - Cooking  >From: z@fybits.com (Z Pegasus)
From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By     : Bread
Machine Magic Book of Helpful Hints NOTES : Gene  Hill, who lives in
Davis, California, bakes this bread at least twice  a week.  He
recommends trying it as a toasted cheese sandwich. Grill  it with thin
slices of red onion or bell pepper and cheese.

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