Ingredients
2 cups rice, soaked overnight or full day, no need to rinse - I used basmati
1 cup lukewarm water
3 Tablespoons extra virgin olive oil
1.5 tablespoons sugar
1 teaspoon salt
2.5 teaspoons instant dry yeast
Instructions
Drain the rice, and discard the water
In a high speed blender - or any blender -, blend all the ingredients including 1 cup lukewarm water for 1 to 3 minutes until the mixture reached 104 F. Check after one minute, don't go over 110 F.
Line the bottom of the a loaf pan with parchment paper, pour the mixture into the loaf pan - it will feel like a thick heavy cream, I sprinkled sesame seeds on it but not necessary -
Spritz with water, cover it with stretch film and leave it in room temp for an hour. It will double if not triple the volume,
Pour two cups of water into an oven pan or a bowl, place it on to the bottom shelf and preheat the oven to 365 F.
Spritz with water one more time, and bake for 45 minutes
I liked it toasted with butter, sprinkled with "everything bagel seasoning"
A few tips
When making bread, steam will prevent the top of the bread to harden prematurely, hence the bread will raise
I think for the next version, i will add
caraway seeds
use brown rice,
add black/purple rice to make a pumpernickel rice bread
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