Cooked rice bread is moist, soft, fluffy and slightly sweet, quite similar to potato bread. It is simple and uncomplicated to make, although the dough is a bit sticky. It is excellent for toast.
With the amount of rice
eaten in most households, there are likely to be traces of rice from time to time. Instead of reheating your rice and serving it the same way, add variety to what you eat by making a whole new dish out of leftovers.
Why bother making rice bread? With homemade rice bread, you control the ingredients and remove some additives and preservatives used in commercial bakery.
This recipe is adaptable to salty flavors so you can also make salted rice bread with it. I love salty bread because it brings out the creative juices in you. You can add your favorite herbs, spices and seasonings, for example, thyme, rosemary, caramelized onions, basil, aroma leaf (nchaunwu), orange zest, sun-dried tomatoes, etc. I sprinkled mine with some sea salt.
I
like to add a little color to my salted bread, so I use turmeric. It’s lovely with oxtail pepper soup, mushroom pepper soup, mushroom soup, etc.
To make rice bread using cooked rice 1 1/2 cups cold
cooked
rice 1/3 cup powdered milk 1 cup water 4 tablespoons sugar 2 tablespoons butter or vegetable oil 2 teaspoons salt 3 cups plain flour 2 teaspoons active dry yeast 1 egg For salted rice bread 2 cloves garlic 1/4 teaspoon crushed dried rosemary 1 teaspoon turmeric powder.
Cook the rice a little more to soften.
Using a fork or potato crusher, crush the cooked rice a little.
In a warm saucepan milk, water, sugar, butter or vegetable oil and warm salt.
<img
src=”https://i0.wp.com/www.thepretendchef.com/wp-content/uploads/2018/12/rice-bread-4.jpg” alt=”milk and butter” /> In a bowl, stir the yeast and 1 cup of flour.
Pour the milk and beat
thoroughly.
Add the egg and rice, mix well. Also, add seasonings and spices if you’re making salted rice bread.
Add the remaining 2 cups of flour little by little. You will get a sticky dough.
Knead the dough for 10 minutes.
Place the dough in a greased container, cover and let stand in a warm place for 1 hour until it doubles in size.
Grease two bread pans and set aside
.
Knock down the dough and divide it in two
.
Place in bread pans, cover and let stand for 45 to 60
minutes.
Meanwhile, 15 minutes before the end, preheat the oven to 205 degrees. C
Bake for 30 minutes
.
The bread should sound hollow. Remove from oven and grease immediately with butter.
Notes
- You don’t have to crush your rice, you can leave it whole
- dough may be too sticky and difficult to handle, just slightly increase the amount of flour
- Tasty rice like basmati, jasmine, brown rice will add more flavor to your bread.
- You can even use a mixture of different types of rice.
. If your rice is too wet, its
.
If you enjoyed my rice bread with cooked rice,
you will also enjoy my soft potato bread, sweet potato rolls, banana bread and rice pancakes cooked with leftover rice
.
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.
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