Based on a recipe from Madge Rosenberg’s delightful cookbook, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says, “In Portugal, slowly sautéed onions are called sofrito, a deeply flavored beginning, or base, for dishes with rice or potatoes and for stews. The Italian soffritto adds herbs and celery; the Columbian adds annatto seeds. With roasted meat or chicken from any country, pass this Portuguese sofrito bread, or make an open-faced grilled cheese sandwich to remember.” The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. I listed 4 hours as the bake time; your bread machine may have a quicker basic bread cycle. NOTE: be sure to use cooked rice! I haven’t tried this yet.