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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 16 |
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This is a recipe that my family LOVES! I've spoiled them by making it for so long that now they won't eat store bread. I've even had people buy it from me. Tasty bread, chewy/crispy crust, tender & soft inside. Read more . This makes an excellent sandwich bread. You can change it up by substituting whole wheat for part of the unbleached flour. Ingredients:
1/2 cup cooked white or brown rice |
1 1/2 tbsp. (1 tbsp. + 1 1/2 tsp.) vegetable or canola oil |
water |
2 tbsp. sugar |
2 tsp. salt |
3 cups unbleached flour (i've used unbleached or whole wheat, even a mix of both) |
1 1/2 tsp. active dry yeast. |
Directions:
1. Place rice and oil in a large measuring cup and add enough water to reach the 1 1/2 c. mark.
2. Dump into bread machine pan or mixing bowl.
3. If using a bread machine, add rest of ingredients in the order listed, set to desired setting and start. I prefer to use the dough cycle then take the dough out and form a loaf, let rise in my bread pan and bake at 350 for 30 minutes.
4. If using a stand mixer, add the flour last, cup by cup. If mixing by hand I will also add the flour at the last and then knead for 6 to 8 minutes before letting it rise, covered, in a greased bowl.
5. Form into a loaf, let rise in loaf pan and bake 350 for 30 minutes.
6. Remove from pan immediately.
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