Almond & Rice Flour Bread W/poppy Seeds
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Almond & Rice Flour Bread W/poppy Seeds
  Rice    Bread    Almonds  
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27537. Report a problem with this recipe.
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      Title: Almond & rice flour bread w/poppy seeds
 Categories: Bread
      Yield: 12 Servings
 
    1/2 c  Whole almonds; with skins
    1/2 c  Plain low-fat yogurt
  1 1/2 c  Brown rice flour
    1/2 c  Water
      4 ts Baking powder
      1 lg Whole egg
    1/4 ts Salt
      1 lg Egg white
      3 ts Poppy seeds
      2 tb Vegetable oil
   
  Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.  Place
  almonds and 1/2 cup of the flour in bowl of a food processor and
  grind until a fine meal is formed--the flour will prevent the nuts
  from turning oily. Add remaining rice flour, the baking powder, salt
  and 2 teaspoons of the poppy seeds; process briefly.  Combine yogurt,
  water, whole egg, egg white and oil in a 2- cup measuring cup. With
  processor motor running, pour liquid ingredients through feed tube
  over flour mixture, processing just long enough to mix. Transfer
  batter to prepared pan. Sprinkle with remaining poppy seeds, and bake
  for 55 minutes. Turn out onto a rack to cool. (Bread slices best
  after several hours, or the next day). Makes one 18-ounce loaf (18
  slices). 




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Recipe ID 27537 (Apr 03, 2005)

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