Have you ever heard of rice bread? If not, you’re in for a treat! This recipe, often lost to the pages of old cookbooks, is making a comeback for a reason. It’s a delicious and easy way to enjoy the benefits of bread without the gluten found in wheat flour.
This yeast-raised rice bread is light, fluffy, and surprisingly versatile. It pairs well with savory dishes or can be enjoyed on its own. So, ditch the store-bought bread and discover the magic of homemade rice bread!
Ingredients:
- 1 cup rice (any variety)
- 2 cups water
- 1 cup milk
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 cups all-purpose flour (or bread flour)
Instructions:
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Cook the Rice: First things first, cook the rice according to package instructions or the method listed here. In a saucepan, bring the water to a boil, add the rice, reduce heat, cover, and simmer for 18-20 minutes. You want the rice to be tender and all the water absorbed. Let the cooked rice cool completely to room temperature before proceeding.
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Activate the Yeast: In a separate saucepan, gently warm the milk until it’s lukewarm (think bathwater temperature). Stir in the sugar until dissolved. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes. The yeast will become frothy and active, indicating it’s ready for use.
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Combine and Knead: In a large mixing bowl, combine the cooled cooked rice and the activated yeast mixture. Gradually add the flour, mixing until a soft dough forms.
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Knead for Smoothness: Turn the dough out onto a lightly floured surface and knead for 10 minutes. The dough will be slightly sticky at first, but continue kneading until it becomes smooth and elastic.
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Rise and Shine: Place the kneaded dough in a bowl lightly greased with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
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Shape and Rise Again: Preheat your oven to 375°F (190°C) and grease a loaf pan. Gently punch down the risen dough to release the air bubbles. Shape the dough into a loaf and place it in the prepared loaf pan. Cover it loosely with a damp cloth and let it rise for another 30 minutes.
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Bake to Golden Perfection: Bake the rice bread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Enjoy!: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and enjoy your homemade rice bread!
More Information:
This recipe is a great base for exploration! You can add chopped nuts, raisins, or herbs to the dough for extra flavor and texture.
For a richer flavor, substitute half of the milk with melted butter.
Rice bread tends to dry out faster than wheat bread. To store, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 2 days.
Conclusion:
This yeast-raised rice bread recipe is a delightful rediscovery from the past. It’s a simple and rewarding way to bake a delicious and unique loaf of bread. So ditch the store-bought varieties and embrace the forgotten flavor of homemade rice bread!