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* (FOR WELBILT/DAK AND ZOJIRUSHI MACHINES Add in 2 Tbsp.
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MORE WATER)
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1.
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Place the buttermilk, melted butter, rice vinegar and salt in bread pan.
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Stir with a spatula.
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2.
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In large bow, combine all the dry ingredients except the yeast.
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Mix well with a wisk.
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3.
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In a separate bowl, combine the Large eggs and water; beat lightly.
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4.
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Place 1/2 of the dry ingredients in the bread pan.
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Add in the egg mix.
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Add in the rest of the dry ingredients; sprinkle yeast on top.
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Select Light Crust setting.
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Press Start.
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5.
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Observe the dough frequently during the kneading cycles.
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If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
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6.
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After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cold one hour before slicing.
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VARIATIONS
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.
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You can substitute extra virgin olive oil for the butter.
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.
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Replace 1/4 to 1/2 c. of the rice flour with another gluten-free flour, such as yellow or possibly blue corn flour, plenta meal, or possibly soy flour.
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.
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You can add in at least 1/4 c. grated cheddar cheese for a new flavor.
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.
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Sautee some onions in the melted butter, allow them to cold, then add in them to your favorite herbs to create an onion/herb bread.
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Select light crust.
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Optional bake cycles: Sweet bread/rapid bake.
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This recipe did not specify if it's for a one lb.
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or possibly one and a half lb.
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machine.
