Install blade in the bread pan.
Add flour and water (except instant dry yeast) in the bread pan.
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
1268 kcal (for 1 loaf)
(When rice is 150 g in weight)
18 g (1½ tbsp)
6 g (1 tbsp)
5 g (1 tsp)
160 g (mL)
2.1 g (¾ tsp)
Instant dry yeast
＊ Use 5 °C cold water and reduce the amount
of water by 10 g (mL) if the room temperature
is above 25 °C.
You may also use brown rice or saffron rice to
The height and taste of bread may vary
depending on rice quantity.
The more rice added, the softer the baked
bread will be.
(Please follow the above list for the portion
You may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
Keep flours in a refrigerator for cooling when
room temperature is above 30
Rice may remain in granule form.
Select menu "6"
To add raisins and
To select crust colour
To set timer for
Take out the bread pan and cool it down
for about 2 min. Then
take out the bread
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)
Time required: about 4 h
To stop after starting (Hold)
(Cancel) when you hear the beep sound.
Please see P. 92
for the baking