Application Guide

3
1
/
2
cups bread flour
1
/
2
cup pumpernickel rye flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
Heat the water to a boil in a medium saucepan. Add the rice. Cover and simmer over
low heat for 30 to 45 minutes, until the rice is tender. Strain the remaining cook-
ing liquid into a 2-cup measure and add enough extra water to equal the original
amount in the pan (1
1
/
8
cups for the 1
1
/
2
-pound loaf or 1
1
/
2
cups for the 2-pound
loaf). Set the liquid and rice aside separately to cool. You will have about
2
/
3
cup
cooked rice for the 1
1
/
2
-pound loaf and 1 cup for the 2-pound loaf.
Place the ingredients, except the rice, in the pan according to the order in the manu-
facturer’s instructions. Set crust on dark and program crust on dark and program
for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for
use with the Delay Timer.) When the machine beeps, or between Knead 1 and
Knead 2, add the rice.
When the baking cycle ends, immediately remove the bread from the pan and place it
on a rack. Let cool to room temperature before slicing.
Gluten-Free Breads
Gluten-free baking works beautifully in the bread machine. If you don’t have an al-
lergy, this type of baking may seem superfluous to you, and the breads probably un-
palatable. But if you are gluten intolerant, the idea of a slice of bread with dinner or
toast for breakfast is euphoria. The challenge of gluten-free baking is to make a dough
that has some of the stretchy quality of a gluten dough, so that the loaf holds together
and is light textured. Gluten occurs in wheat, rye, oats, barley, and other flours, so this
type of baking depends on rice, tapioca, potato starch, corn, and buckwheat flours with
bits of xanthan gum and guar gum added to lend elasticity.
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