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-> [Bakery, Breads, Cereals, Pastry] -> [Almond and rice flour bread with poppy seeds Recipe] |
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Almond and rice flour bread with poppy seeds
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Cereals, Pastry |
| Yield: |
18 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Preheat oven to 350 °F. | | 2 | Butter an 8 x 4inch loaf pan. | | 3 | Place almonds and ?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. | | 4 | Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. | | 5 | Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup. | | 6 | With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. | | 7 | Transfer batter to prepared pan. | | 8 | Sprinkle with remaining poppy seeds, and bake for 55 minutes. | | 9 | Turn out onto a rack to cool. | | 10 | (bread slices best after several hours, or the next day). | | 11 | Makes one 18-ounce loaf (18 slices) |
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