Almond And Rice Flour Bread With Poppy Seeds. Recipe
Yield: 18 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Whole almonds, with skins
1 1/2 cup: Brown rice flour,
4 tsp: Baking powder,
1/4 tsp: Salt,
3 tsp: Poppy seeds,
1/2 cup: Plain low-fat yogurt,
1/2 cup: Water,
1 large: Whole egg,
1 large: Egg white white,
2 tbsp: Vegetable oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp