Mixed white rice bread

Category: Yeast bread

Ingredients

dry yeast or fresh 8 g \ 25g
warm water \ 37 degrees C 400ml
melted margarine \ butter \ vegetable oil 5, g \ 50ml
salt 1 tsp
blend gluten free low protein blend FINAX 450 g

Cooking method

  • 1. Mix flour, dry yeast in a bowl (When using fresh yeast, follow instructions)
  • 2. Add oil and warm water to the flour mixture.
  • 3. Stir the mixture for 5 minutes (the mixture should resemble heavy cake dough)
  • 4. Pour greased / oiled onto a baking sheet (about 1.5 liters)
  • 5. Cover with foil, then distance 35 minutes to rise.
  • 6. Brush lightly with water
  • 7. Bake on the bottom shelf of the oven.
  • I baked in HP, poured warm water, salt, butter mixture on top, dry yeast on top and baked in a gluten-free mode (I have Phillips 9046) for 2 hours. 45 True, on the second batch, the mass became, as it were, sticky (as a part of starch) and the spatula dangled around idle (it was necessary to take it out) did not fit very much. The taste reminded me of Chinese or Korean rice bread. I liked the taste for an amateur! I can't get wheat yet. Great option!

The dish is designed for

750 g

Time for preparing:

2h, 45

Cooking program:

gluten free regimen

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