59
GLUTEN FREE POTATO AND CHIVE BREAD (2-LB.)
INGREDIENTS
1¼ cups water (80°F – 90°F)
3 large eggs, at room temperature
¾ cup cottage cheese, at room temperature
3 Tbsp. vegetable oil
1 tsp. cider vinegar
2 cups white rice our
½ cup cornstarch
½ cup instant potato buds
½ cup potato starch
½ cup dry skim milk powder
½ cup tapioca our
¼ cup snipped fresh chives
¼ cup sugar
1½ tsp. salt
2¼ tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug into wall
outlet.
3. Select GLUTEN FREE. Press the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES ONE, 2-LB. LOAF
GLUTEN
FREE
BK1065SQ_IB-and-Recipes_21897.indd 59 1/22/18 2:39 PM
To Next Page
Loading...
