EN24
Ingredients
Rice bread
High-gluten flour 230
g
Cooled rice 100
ȋ
150
g
Butter 10
g
Granulated sugar 18
g
(1½ tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 160
g
(mL)
Instant dry yeast 2.1
g
(¾ tsp)
Rice bread
2
1
3
Time required: about 4 h
ɑTo reset
ɑTo stop after starting (Hold)
Preparations
(P. EN16)
ʗ
Install blade in the bread pan.
ʘ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
ʙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
* Use 5 ˚C cold water and reduce the amount of water
by 10 g (mL) if the room temperature is above 25 ˚C.
ɑ!!
You may also use brown rice or saffron
rice to substitute rice.
ɑ!!
The height and taste of bread may vary
depending on rice quantity.
ɑ!!
The more rice added, the softer the baked
bread will be.
(Please follow the above list for the portion
besides rice)
ɑ!!
You may use timer function. But do not
use cooked rice that has been stored (or
defrosted) for more than one day.
ɑ!!
Keep flours in a refrigerator for cooling
when room temperature is above 30 ˚C.
ɑ!!
Rice may remain in granule form.
1
Select menu “5”
ɖ!To add raisins and
other ingredients
(P. EN18)
ɖ!To set timer for
completion time
(P. EN20)
ɖTo select crust colour
(P. EN20)
2
Start
Please see P. EN10
for the baking
procedure.
3
Press ถᄂ (Cancel) when you hear the beep sound.
Take out the bread pan and cool it down
for about 2 min. Then
take out the bread
ɑ
Rice bread has a high content of water and may
deteriorate easily. Please eat it as soon as possible.
(Summer: within a day Winter: within two days)
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