This is by far the best tasting, best textured rice bread I have tried. However, I had to make it twice because it was my first time making bread, and I didn't know that the yeast had to be activated in sugar and water first - the recipe makes no mention of it. Maybe that could be added for other first-time breadmakers? I too, found that an extra cup of water was needed. Without it it was as dry as pie dough. Other than those notes, the bread is fantastic! Will make again!
This is indeed a delicious recipe. A couple things: I found "tomato sauce" was vague. At least in Canada, we don't have "tomato sauce" unless it's pre-spiced and salted pasta sauce, so I got a 5oz can of tomato paste and mixed it with 1/2 cup water, and that worked fine. As some others have said, I found I had to pre-cook the potatoes slightly. I baked them in the microwave for 1-1/2 mins per side and that seemed to work good, although they were still just a tiny bit al dente after the meal was finished cooking. I also found I didn't have any curry powder left, so I substituted Epicure Curry Dip Mix, and it worked like a charm. For those with nut allergies, I left the cashews out and it still tasted great. Overall, a delicious and versatile recipe which we will definitely be making again!