Directions
For the oven ...
Bring water to a boil in a small saucepan. Add rice, reduce heat to low. Cover and simmer 15 minutes.
Place
rice, 1 ½ tablespoons olive oil, sugar and yeast in a two-cup glass
measuring cup. Add enough warm water to measure 1 ½ cups.
In
a large bowl combine flour, cardamom and salt. Combine rice and flour
mixture; stir to incorporate. When dough comes together, turn out onto
a floured surface and knead dough about 2 minutes, or until smooth and
elastic.
Place dough back into bowl and rub with a little of the remaining
olive oil. Cover bowl and let rise in a warm place until double in
size, about 1 hour. Turn dough onto floured surface and sprinkle with
nuts. Knead dough again for 2 minutes, incorporating nuts. Place
dough in loaf pan and rub top with remaining olive oil. Allow to rise
again until doubled in size (about 30 minutes).
Preheat oven to 350° F.
Place
pan in oven and bake 20-25 minutes, until top is golden brown and
crusty. Remove from oven and let rest 5 minutes. Remove from pan and
cool on a wire rack.
For the bread machine ...
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
2. Place all remaining ingredients except cashew nuts into bread machine. Select regular cycle; press Start. Add nuts after first kneading, or when machine signals to add extras. Turn out of pan on cooling rack when done.