2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1/2 : c Sugar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
0: The next two (also from Laurel's Kitchen Bread Book) use the previous recipe as a basis, with just a few changes
1: GARBANZO RICE BREAD This bread has a mellower flavor and keeps better than the plain Brown Rice Bread
2: Follow the mixing and rising instructions for Brown Rice Bread
3: Use only two loaf pans and bake slightly longer, about 50 minutes to an hour
4: SOY-RAISIN RICE BREAD Denser, cakier, more filling, this bread adds variety and interest
5: The slice is golden in color and soft, almost like pound cake
6: 6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon salt (16
7: 5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active dry yeast (1/2 oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey (80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4 cup methocel (28 g) Mix and let rise like Brown Rice Bread, incorporating the soy flour into the first mixing and the raisins along with the honey
8: Divide the dough into two loaves only, and bake cooler and longer, at 325 deg
9: F
10: for 50 to 60 minutes, or until done
11: Posted by Kyosho Connick
12: Reposted by Fred Peters
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini