EN29
Start
Ӫ
You may also use brown rice or saffron rice to
substitute rice.
Ӫ
The height and taste of bread may vary
depending on rice quantity.
Ӫ
The more rice added, the bread will have more
elasticity.
(Follow the ingredients except rice.)
Ӫ
You may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
Ӫ
Keep flours in a refrigerator for cooling when
room temperature is above 30 ˚C.
Ӫ
Rice may remain in granule form.
Ingredients
Rice bread
High-gluten flour 230
g
Cooled rice (white rice) 100
-
120
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)
*
Use 5 ˚C cold water and reduce the amount of
water by 10
g
(mL) if the room temperature is
above 25 ˚C.
2
3
Select menu ‘8’
1
Preparations
(P. EN16)
Install bread blade in the bread pan.
Ύ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
Ώ
Place the bread pan into the main unit and place instant dry yeast in the yeast dispenser.
Rice bread
Ӫ
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)
Press 《嶋 (Cancel) when you hear the beep
sound. Take out the bread pan and cool it down
for approx. 2 minutes. Then
take out the bread.
Time required: approx. 4 hr
Please see P. EN10
for the baking
procedure.
1
2
3
ӪTo reset
ӪTo stop after starting (Hold)
Ӎ To add raisins and
other ingredients
(P. EN18)
(P. EN20)
Ӎ To set timer for
completion time
(P. EN22)
Ӎ
To select crust colour
(P. EN21)
Bread
Rice bread60 minutes bread
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