Brown Rice Bread

• 2 packages dry yeast
• 1 teaspoon sugar
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 3 1/2 cups all-purpose flour
• 3 1/2 cups whole wheat flour
• 3/4 cup instant nonfat dry milk powder
• 1/3 cup sugar
• 1 tablespoon salt
• 1/2 cup shortening
• 1 1/2 cups warm water (105u0b0 to 115u0b0)
• 3 cups cooked warm brown rice
• Additional all-purpose flour

1. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; stir well, and let stand 5 minutes.
2. Combine flour, milk powder, 1/3 cup sugar, and salt in a large mixing bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture, 1 1/2 cups warm water, and warm rice to make a soft dough.
3. Turn dough out onto a lightly floured surface. Knead 10 minutes or until smooth and elastic, working in additional flour as needed. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
4. Punch dough down, and turn out onto a lightly floured surface; divide into 3 equal portions, shaping each into a loaf. Place each loaf in a greased 8 1/2- x 4 1/2 x 3-inch loaf pan. Cover; repeat rising procedure 1 hour or until doubled in bulk.
5. Bake at 350u0b0 for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans, and cool on wire racks. Cut into thin slices for sandwiches.

yeast, sugar, warm water, flour, whole wheat flour, milk, sugar, salt, shortening, water, brown rice, flour

Taken from www.myrecipes.com/recipe/brown-rice-bread-1 (may not work)