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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