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Brown & White Rice Bread

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BROWN & WHITE RICE BREAD
 Categories: Diabetic, Grains, Vegetarian, Breadmaker
      Yield: 15 Servings
 
      1 ts Sugar
      1 tb Yeast (1 envelope)
    1/4 c  Warm water
  1 1/2 c  Brown rice flour;
  1 1/2 c  White rice flour;
      1 ts Salt
      1 tb Xanthan gum (2 tb Certo?);
    2/3 c  Skim milk powder;
  1 1/4 c  Warm water
    1/4 c  Margarine
      3    Eggs;
 
  Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp
  xanthan gum can be used as a binding agent in baked recipes
  
  Dissolve sugar in warm water.  Sprinkle yeast over water. Stir
  briefly. Let sit for 10 minutes until foamy on top. Mix dry
  ingredients together in a large bowl.
  
  Melt margarine in 1 1/4 cup warm water.  Add this mixture to the
  softened yeast and in turn add this to the dry ingredients. Beat
  well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until
  double (1
      1/2    hours).
  
  Beat again for 3 minutes.  Pour into 9 x 5 inch greased loaf pan. Let
  rise until dough reaches the top of the pan. Bake at 400 F for 15
  minutes, cover with foil if top is getting too brown. Continue baking
  for about 45 minutes longer.  Remove from pan and leave unwrapped
  just until cool.
  
  1/2 slice - 1 starch choice, no further nutrition information given
  
  Source:  A Guide for the Diabetic Celiac, 1990  ISBN 0-921026-02-1
  Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
  L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)
 
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