Rice bread

Rice bread

Category: Yeast bread

Ingredients
For 1 small loaf:
Water	180 ml (3/4 cup)
Egg	1 PC.
White bread flour	350 g (3 cups)
Boiled rice, carefully drained	115 g (1 cup)
Powdered milk	1 tbsp. l.
Salt	5 ml or 1 tsp.
Sugar	1/2 tsp
Butter	1 tbsp. l.
Dry yeast	1 tsp

Cooking method

• The food should be put in the sequence as written in the recipe.

Note

The other day I was baking rice bread. It turned out very tasty, soft ... especially with butter! Try it, you won't regret it, even on the trail. the day it was just as soft.

Photo Irin @

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[For 1 medium loaf:]

I also found this recipe on cooking but haven't tried it yet. The recipe contains ingredients for medium and large loaves, and I decided to add the theme Dewdrop.

For 1 medium loaf:

240 ml. (1 cup) water
1 egg
425 g (3 3/4 cups) white bread flour
150 g (1 1/4 cups) cooked rice, carefully drained
22 ml (1 1/2 tablespoons) milk powder
1 1/2 tsp salt
2 tsp Sahara
1 tbsp. l. butter
1 tsp dry yeast

For 1 large loaf:

280 ml. (1 1/4) cups water
1 egg
575 g (5 cups) white bread flour
200 g (1 3/4 cups) cooked rice, carefully drained
2 tbsp. l. milk powder
2 tsp salt
1 tbsp. l. Sahara
1 1/2 tbsp. l. butter
2 tsp dry yeast

The recipe draws attention to the fact that before using the rice, you need to make sure that it is completely cool. You need to monitor the dough kneading and add a little flour if necessary (if the rice was poorly pressed and contained water). There were also reviews on the cookie site in which people recommended putting in more sugar. In a small loaf, it was suggested to put not ½ teaspoon of a bed, but 1 table. lod., in larger loaves, respectively - more.

[brown rice]

And yesterday I baked with brown rice more dietary recipe Allrecipes.com.

1/3 cup brown rice
2/3 cup water
1 ½ tbsp. l. olive oil
warm water
3 cups wheat flour
2 tbsp. l. Sahara
1 tsp salt
1 ½ tsp yeast (active dry yeast)

What to do:
Boil 2/3 cup of water, add rice, reduce heat, cover and simmer for 30 minutes (according to the recipe 15 minutes, but I didn't like the crunch of the grains on my teeth).
Place ½ cup of cooked rice in a 2-cup measuring cup. Add enough olive oil and warm water to bring the total mixture to 1 ½ cup. Pour into a bucket of bread maker, add the rest of the ingredients.

Mode: "basic", medium crust.

The result is evident, or rather, in the photo (the dark speck at the bottom of the loaf is the dough mixer that has not yet been removed).

and I changed the recipe a little. it turned out very tasty, even sweetish bread.
250 ml milk
one egg
425 gr wheat flour
110 grams of dry rice baby porridge (I took detolact, the child did not finish)
30 g butter
2 tsp Sahara
1.5 tsp. salt
1.5 tsp. yeast
I added 45 grams of raisins along the beeper
basic program for medium loaf
the bread is delicious! I think that instead of baby food, you can experiment with ready-made porridge

Very tender and delicious rice bread! Baking recipe 1 with additions from Dentist

[fugaska]

fugaska Thanks for the recipe, I made a very tasty bread according to your recipe. Only near the dough mixer turned out to be a damp lump, apparently not completely baked, can you tell me how to fix it? And then my husband liked the bread and the porridge remained

After the last kneading, I take out the dough (to pull out the mixer), knead it a little with my hands and put it back, but so that the "bottom" of the kolobok is either on the side or on top: the fact is that a more moist dough can form just around the mixer. you probably did it ... I don't have such lumps ...
and I also tried to make this bread without an egg (then 310 ml of milk is needed) - it turns out a little easier

Dentist! A bit confused by measuring cups ...
240 ml. (1 cup) water - this is understandable, but in a cup of this volume, usually 140-150 grams of wheat flour ...
425 BC(3 3/4 cups) white bread flour - and here it doesn't work ...
Please answer if anyone tried to bake according to the above recipe, what were you guided by, by cups or by grams?

I tried it with the remains of kefir. I don’t know how much I poured, I just splashed it, then when kneading the bun I added a couple of tablespoons of flour. I liked the bread very much, thanks for the recipe! I liked the fact that the crumb itself is homogeneous, white-white, the bread is cut beautifully, almost does not crumble, and also a wonderful taste, not as rough as just wheat.

baked bread according to this recipe, only on kefir
rice as a separate product in finished bread is not felt
delicious
flour added when kneading spoons 6 tablespoons

The history of baking this bread started with me with a multicooker gift on March 8th. I found a recipe for lean aromatic rice porridge on our website in the multicooker recipes section. Since the family is fasting and the children are happy to eat rice, I decided to cook it. But the children didn’t like the porridge (although it’s delicious, in my opinion), I myself can’t master it, my husband turns back from the smell of citrus, there is a lot of it left. on the eve of the bright holiday of Easter, I decided to bake rice bread, because guests will come. They don’t eat my white bread (I’ve already come to terms with it). And instead of rice, I added unused porridge to the recipe. After watching the kneading and adding 2 tablespoons of flour, I went to work. She told her son to get some bread when they returned from school.
I come home, like most of us before the holidays, wrapped and buried. And just entering the kitchen, I saw a freestanding drying bucket made of HB, I remember about bread. I ask where they put the bread, the children say: "They ate it!" I ask: "All?" "Well, yes. Delicious. We ate it with tea and honey." I was confused! Did my kids eat white bread? After checking, just in case, if they were overheating and if everything was in order, I went to cook a new one (there was still some porridge). I sent my son to my grandmother with this bread. The next day, my mother-in-law calls me and chatters into the phone that I always got delicious bread, but this one just licks your fingers! In general, cook some more! So I think, just cook it on boiled rice or cook porridge again. (then a lot of such loaves will turn out!)
In general, sorry for such a long story. In one word: SUPER! Thank you, my children eat white bread! This is from the brink of fantasy!

And I noticed long ago that the remnants of any porridge that got stuck in the refrigerator miraculously improve the taste of bread. So you can safely dispose of everything. Remember how semolina improves the taste of bread.

Baked Dentist rice bread for a large loaf, only without an egg, increased the water to 300 ml

Delicious bread !!! Thank you

Nadot now somewhere to attach the half-eaten rice porridge !!! Into her bread !!



240ml water
540g. flour of 1 grade (there was no other)
150g. thick rice porridge with milk
1 PC. egg
1 tsp salt
1 tbsp. l. Sahara
17g. butter soft
1 st. l. vegetable oil
8d. fresh yeast

Because of the flour, the crumb is grayish in color, to taste, as before in the general store they sold from their grandmother in a village in Ukraine !! And very fragrant !!! The roof really let us down a little!

I baked bread from the first recipe, in milk, sugar - 1 table. the spoon. Very tasty, soft, snow-white, does not crumble much. Great!!! Thanks for the recipe !!! : flowers: And then often the half-eaten porridge in the cauldron is sad. now it will not disappear !!!

Great bread recipe. Among the many recipes, this is one of my favorites. I cook rice, divide it into portions and in the freezer. When there is a desire to bake such bread, prepared rice is always available. I also bake buns according to this recipe, only I put a little more sugar.
Auto RU-

Girls, tell me.
If I need to add the leftover porridge to the bread, how can I calculate how much I need to reduce the amount of water and flour in the recipe?
Well, that's how I understand it. If the porridge was cooked in a ratio of 1: 3, then for 200 grams of porridge there is 50 grams of cereal and 150 grams of water.So in the recipe you need to reduce flour by 50 grams, and water by 150 grams, or am I wrong?

I would advise you to find another way out of the situation.
Put in the bucket the right amount of porridge, liquid, everything else ... and add flour until you get a soft bun - this will be the dough.

The amount of liquid and flour is difficult to calculate, so it is better to follow the flour-in-water (liquid) principle.

Oh, and I don't like adding flour to the bucket, it is so dusty ...

Oh, and I don't like adding flour to the bucket, it is so dusty ...

Well, is this already nagging bread you want? then cover the bucket with a towel

As an example, you can see the bread recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45208.0

Well, is this already nagging bread you want? then cover the bucket with a towel

It’s clear, chef, I’ll add some sleep and at the same time measure it on the scales in order to at least roughly determine the grams.

It’s clear, chef, I’ll add some sleep and at the same time measure it on the scales in order to at least roughly determine the grams.

I gave a link above to a similar bread, look

With porridge, this is really interesting, I will definitely try the recipe, but I would like to bake bread using rice flour obtained using a coffee grinder (I purchased it especially for bread).

[Dewdrop]

Dewdrop, I was looking today where to attach the leftovers of yesterday's rice and came across this recipe. Thank you so much. I just baked in a cartoon baby. I will cut it only tomorrow, but the smell is already so memorable

And I thank you! Wonderful fast, delicious bread! Thanks for the recipe!: Rose::