米飯麵包的水量一直很難抓，然後我懷疑咖哩口味特別不容易成功是因為加米飯筋度已經偏低，我又混全麥粉筋度更低，然後咖哩粉也許纖維多，和麩皮一樣有刺破筋度的效果。

• 室溫：20.8C
• 冷飯 150g＋喜願全麥 43g＋水手強粉 167g
• 牛奶120g ＋ 11g（11g成團後看起來偏乾才下這樣）
• 鹽5g＋糖18g＋奶油一片（奶油成團後下）
• 可可粉兩匙+椰棗數個剪碎
• 老麵一團+白玫瑰速發酵母半小匙
• 5號米飯土司，開著蓋子盯成團後補牛奶和加奶油、可可粉。結束前35分鐘（正要開始烤）時停機原地續發一小時又十五分鐘後用22號烘烤烘烤。

• Room temperature: 20.8 C.
• Cold plain cooked rice 150 g, Bread flour 167 g, Whole wheat flour 43 g
• Milk 120 + 11 g, (11 g added later, depend on the dough moisture level)
• Old dough 1 piece and dry yeast around 1.4 g,
• Butter 15 g, salt 5 g, brown sugar 18 g,
• Cocoa powder 2 spoons (the spoon included with the bread maker, lager head.), some Dried dates, chopped.
• Course No. 5 rice toast, and to stopped just before the baking, then left to ferment for 1 hour and 15 minutes til the height is satisfying. Use course No. 22 to bake.

麵包頂部裂開是因為開始烤時還在蓬勃長大的緣故。