109
Please see P. 92
for the baking
procedure.
Start
ő!!
You may also use brown rice or saffron rice to
substitute rice.
ő!!
The height and taste of bread may vary
depending on rice quantity.
ő!!
The more rice added, the softer the baked
bread will be.
(Please follow the above list for the portion
besides rice)
ő!!
You may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
ő!!
Keep flours in a refrigerator for cooling when
room temperature is above 30
ņ
.
ő!!
Rice may remain in granule form.
Ingredients
Rice bread
High-gluten flour
230
g
Cooled rice
100
ċ
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
(m
L
)
Instant dry yeast
2.1
g
(¾ tsp)
＊
Use 5 °C cold water and reduce the amount
of water by 10
g
(m
L
) if the room temperature
is above 25 °C.
1268 kcal (for 1 loaf)
(When rice is 150
g
in weight)
2
3
Select menu “6”
1
Preparations
(P. 98)
ő
To reset
ő
To stop after starting (Hold)
Ɨ
Install blade in the bread pan.
Ƙ
Add flour and water (except instant dry yeast) in the bread pan.
ƙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Rice bread
ő!!
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)
1
2
3
(P. 103)
(P. 104)
(P. 100)
(P. 102)
Ŗ
To select crust colour
Ŗ
To set timer for
completion time
Ŗ
To add raisins and
other ingredients
Press
ഖဂ
(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
Time required: about 4 h
Brea
d
Rice br
ead
60-min br
ead
