Home Bread-Bakers v096.n022.3

Almond And Rice Flour Bread With Poppy Seeds

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 21 Jun 1996 21:30:37 -0700
Not machine made but hand made...


                     *  Exported from  MasterCook  *

               Almond And Rice Flour Bread With Poppy Seeds

Recipe By     : 
Serving Size  : 18   Preparation Time :0:00
Categories    : Breads                           Bread Mailing List
                Hand Made

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Whole almonds -- with skins
     1/2  Cup           Plain low-fat yogurt
   1 1/2  Cups          Brown rice flour
     1/2  Cup           Water
   4      Teaspoons     Baking powder
   1      Large         Egg -- Whole
     1/4  Teaspoon      Salt
   1      Large         Egg White
   3      Teaspoons     Poppy seeds
   2      Tablespoons   Vegetable oil

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

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