Rice Bread

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READY IN: 3hrs 45mins
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  • Spoon rice into a large bowl; cool to room temperature.
  • Stir in 1 1/4 cups warm water.
  • Add 2 cups flour and yeast to rice mixture; stir well to combine.
  • Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
  • Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
  • Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
  • 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).
  • Divide dough in half.
  • 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.
  • Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
  • Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
  • 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.
  • Preheat oven to 375°.
  • Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  • Cool in pans on wire racks.
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