Rice Bread

 
As promised, here is the recipe for making Rice Bread. I used a loaf to make garlic bread and it worked very well with it. Just plain and warm from the oven isn't bad either. You can use Jasmine or Basmati rice. You need a rice that cooks up softer and with some flavor. I'm thinking, however, of trying it with a brown Jasmine rice . . .

Rice Bread

1/2 cup of cooked and cooled rice of your choice, Jasmine or Basmati
3 tablespoons yeast
1/4 cup water
3 teaspoons salt
6-8 cups flour
Water as needed

Dissolve the yeast in the 1/4 cup water. (Use cool water. The longer the rise, the more taste development.) Combine the flour, salt, yeast, and rice in a large mixing bowl. Mix in enough water to form a workable dough. Knead until it is smooth and the rice is well incorporated. Place in a greased bowl, cover with plastic wrap, and let rise until doubled.

Form dough into loaves or rolls. You can bake the dough in bread pans, make long baguettes, rolls, etc. Use vegetable oil spray to grease your pans. Cover and let rise again.

Bake in a 400 degree, preheated over until golden. Remove from pans to cool on a rack.

Ideas . . .

To prevent your rising dough or loaves from sticking, use vegetable oil spray on the side of the plastic wrap touching the dough.

Beat an egg white and brush on your loaves before baking to give them a nice shine. That is also the time to sprinkle them with poppy or sesame seeds.

Coarsely ground salt is also an intereting topping after the egg white wash on the loaves before baking.