A simple and unique bread recipe to start things off

Rice Bread
   This is a great, easy, and uniquely textured bread.  It's also the perfect use for left over rice from Chinese take out.  Make sure the rice is cool and completely drained, and watch the dough to make sure it does not get too sticky.

For one loaf:

generous 1 C of water
1 egg
3 C white bread flour
1 C cooked, long grain white rice
1 t nonfat dry milk
1 t salt
1.5 t granulated sugar
1 T butter
1 t active dry yeast (bread machine yeast)

   Place ingredients into the work bowl of a stand mixer in the order listed.  Using a dough hook, mix slowly to combine, then continue mixing at medium speed for ~5 mins.  Place dough into a lubed up bowl and cover with oiled plastic wrap until the dough doubles in size.  Punch down dough, and shape into a bloomer (or whatever shape you prefer), and place in a pan lined with parchment paper.  Let rise until double in size.  Bake at 400 F for 25 to 30 minutes until GBD and sounds hollow when tapped on the bottom.