Preparation:
* You can substitute Certo.
Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.
In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.
Variations: You can substitute olive oil for the butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least 1/4 cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.
Optional bake cycle: Sweet bread, Rapid bake. |
