Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Carolina Rice Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Teaspoon(s) Active dry yeast
2 Cup(s) Bread flour
1 Teaspoon(s) Salt
2 Teaspoon(s) Sugar
4 Teaspoon(s) Nonfat dry milk
1 1/2 Teaspoon(s) Unsalted Butter, or
1/2 Cup(s) White rice, well cooked 3-CUP
CAPACITY/16 SERVINGS----- 2 1/4 teaspoons Active dry yeast 3 cups
Bread flour 1 1/2 teaspoons Salt 1 tablespoon Granulated white sugar 2
tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or
margarine 3/4 cup Well-cooked -- white rice (see 3/4 cup
Water 1 large Egg 1 teaspoon Lemon juice SOURCE: The Ultimate
Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN
#0-671-88023-3. Formatted into MM by Ursula R. Taylor. The rice, which
blends into the dough, adds flavor and texture, giving this great
all-purpose bread a crisp, golden-brown crust and ivory white crumb.
Allow extra time when making this bread to prepare the rice. All
ingredients must be at room temperature, unless otherwise noted. Add
ingredients in the order specified in your bread machine owner's
manual. Set bread machine on the basic/standard bread making setting.
Select medium or normal baking cycle. Do not use the programmable
timer when making this bread since the recipe contains perishable
ingredients. NOTE; To make the rice: For 2-cup-capacity recipe, bring
3/4 cup of unsalted water to a boil. Add 1/4 cup raw long-grain white
rice. Cover and let simmer until very soft and kernel ends begin to
split. Drain well. Cool to room temperature before using. For
3-cup-capacity recipe, use 1 cup unsalted water and 1/4 xup plus 2
tablespoons raw long-grain white rice. Follow same procedure. Yield:
1 loaf Posted on NVN #133314 by Utaylor on 06/07/94, MM format Recipe
By : The Ultimate Bread Machine Cookbook From: Western Mexican
Cookbook File

Nutrition (calculated from recipe ingredients)
Calories: 2014
Calories From Fat: 899
Total Fat: 102g
Cholesterol: 15.7mg
Sodium: 3409.8mg
Potassium: 440.6mg
Carbohydrates: 233.9g
Fiber: 8.5g
Sugar: 10.3g
Protein: 39.1g

Scale this recipe to Servings [?]