Recipe ingredients
- 1 1/2 cups well-cooked rice
- 1 egg
- 2 tablespoons butter
- 1 tablespoon granulated sugar
- 1 cup very warm water or milk
- 1 package dry yeast
- 4 cups or more all-purpose flour
- 2 teaspoons salt
Recipe method
- Beat rice, egg, butter, sugar, water and yeast together briefly.
- Set aside to proof well, 30 or 40 minutes, until barmy. Pour into a sieve and rub the rice through.
- Beat in the flour and salt until smooth. The dough should be quite soft, but not liquid.
- Add a little more flour if necessary and let rise in the bowl, covered, until doubled, about one hour. Beat down vigorously.
- Shape in one large loaf and place in a buttered 9 x 5-inch bread pan or make two loaves for 5 x 3-inch bread pans. You can shape the dough into egg-size rolls.
- Let the loaves or rolls rise, covered loosely, until double in volume, about 1 hour. Slash and loaves or rolls deeply just before baking.
- Place the bread into a preheated 450 F oven and immediately decrease the heat to 400 F.
- Bake until light brown, about 40 minutes for loaves, 20 minutes for rolls.
Other yeast bread recipes:
Rice bread recipe
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