想繼續嘗試米飯麵包，但是剩飯吃光了。

• 室溫：21.5度C
• 粉：水手牌強粉200g+喜願全麥50g
• 液體：牛奶201g
• 酵母：老麵糰一團+量匙小頭0.5匙
• 添加物：鹽5克、二號砂糖16克、無鹽奶油一片（約15克，先全部大約切好凍起來的。）
• 調味：可可粉兩匙（麵包機附量匙大頭）、椰棗乾數個切碎。
• 行程：2號超軟土司一鍵到底，奶油成團後才下。

• Room temperature: 21.5 C.
• Bread flour 200 g, Whole wheat flour 50 g
• Milk 201 g,
• Old dough 1 piece and dry yeast 1.4 g,
• Butter 15 g, salt 5 g, brown sugar 16 g,
• Cocoa powder 2 spoons (the spoon included with the bread maker, lager head.), some Dried dates, chopped.
• Course No. 2 ultra-soft toast complete by one button, with the butter added after the dough developed.