Almond and rice flour bread with poppy seeds

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Almond and Rice Flour Bread with Poppy Seeds
  Categories: Breads, Ceideburg 2
       Yield: 1 servings
  
     1/2 c  Whole almonds, with skins
   1 1/2 c  Brown rice flour
       4 ts Baking powder
     1/4 ts Salt
       3 ts Poppy seeds
     1/2 c  Plain low-fat yogurt
     1/2 c  Water
       1 lg Whole egg
       1 lg Egg white white
       2 tb Vegetable oil
  
   This and the following two recipes are wheat free, utilizing brown
   rice flour.  They're from an article by Jacqueline Mallorca in the
   Chron.  For those to whom it is important, she's working on a book
   about wheat-free baking.  No hint as to the release date though.
   
   Preheat oven to 350F.  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).
   
   PER SLICE:  90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g
   saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.
   
   From an article in the San Francisco Chronicle by Jacquline Mallorca,
   5/5/93.
   
   Posted by Stephen Ceideberg; May 6 1993.
  
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