Rice Bread

A chewy bread recipe from Cooking Light

• Ready In: 3 hrs 45 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 1 1⁄2 cups water
• 1⁄2 cup basmati rice or 1⁄2 cup  any other rice
• 1 1⁄4 cups warm water (100 to 110)
• 6  cups flour, divided
• 1 (2 1/4teaspoon) package fast rise yeast
• 2  teaspoons salt
•  cooking spray

Directions

1. Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Spoon rice into a large bowl; cool to room temperature.
4. Stir in 1 1/4 cups warm water.
5. Add 2 cups flour and yeast to rice mixture; stir well to combine.
6. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
7. Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
8. Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
9. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
10. Divide dough in half.
11. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
12. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
13. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
14. Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
15. Preheat oven to 375°.
16. Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17. Cool in pans on wire racks.