White Rice Bread
A white sandwich bread made with cooked white rice. The measurements are for an 8 ½ by 4 ½ inch loaf pan. Measurements for a 9x5 inch loaf are in the notes section.
Servings 12 slices
Cost 5
Ingredients
- 1 cup cooked white rice, warm (140 grams)
- 2 ½ cups bread flour, divided into two parts (280 grams and 70 grams)
- 2 tablespoons sugar (20 grams)
- 2 teaspoons instant yeast (SAF gold label)
- 1 cup very warm water (130 degrees F)
- 1 ¼ teaspoons salt (kind of a generous 1 ¼ so close to 1 ⅓)
- 2 tablespoons softened butter (salted) or dairy free alternative (28 grams)
- 1 tablespoon sesame seeds (optional) plus beaten egg to help them stick or aquafaba if dairy free
Instructions
- Grease an 8 ½ by 4 ½ inch loaf pan or better yet, a deep loaf pan with 4-inch high sides.
- Put a cup of warm cooked rice in the bowl of a stand mixer. Add 2 cups of the flour (280 grams), the yeast, and sugar. Add ¾ cup of the warm water and stir by hand until well blended, then add the salt and super soft butter. Continue beating by hand, adding the remaining ¼ cup of water so that you have an overly sticky dough.
- Attach dough hook and let the machine knead the dough. Stop after the first minute or so and scrape the sides. Continue kneading and begin adding the remaining flour 2 tablespoons at a time, stopping to scrape every so often. The flour will start to leave the sides of the bowl and the dough will alternate between stiff and slack. Stop every so often to scrape it off the side of the bowl. Knead until you've used the full ½ cup flour and the dough is sticky, but has a little elasticity to it and snaps a bit when you scrape it off the side of the bowl. This whole kneading process should take about 8 minutes.
- Grease a large bowl with oil or more softened butter. Cooking spray should be okay too, but I haven't used it. Add the dough and roll it in the fat to slick. Cover the bowl and let it rise in a warm spot for 1 hour. It should almost double in bulk.
- Turn dough onto a pastry mat that you've dusted with flour. Press into a rectangle, then told downward into a cylinder, turning down corners as your roll and pressing out air. Bounce it gently to shape it and evenly distribute air, then plop it in a greased loaf pan. Cover with greased plastic wrap and let rise for another hour. During the end of the rise, you can brush the top with a little egg wash or aquafaba and add sesame seeds IF you have some.
- Meanwhile, preheat the oven to 375 degrees F.
- Bake for about 45 to 50 minutes. Let cool for just about 5 to 10 minutes in the pan, then turn it out. It may seem heavier than you hoped at this point, but let it cool completely and cut into it while cool. If using it for sandwiches, you may want to even chill it a bit to make it stiff enough to slice neatly. That's only if your loaf comes out really fluffy for some reason. Chances are it will be still enough to just cut at room temperature.
Notes
Measurements for a 9x5 inch loaf
- 1 heaping cup of cooked day old rice (5 ½ to 6 oz)
- 3 ¾ cups bread flour (525 grams)
- 3 tablespoons sugar (36 grams)
- 1 tablespoon of instant yeast (SAF)
- 1 ½ cups 130 degrees F water
- 2 teaspoons salt
- 3 tablespoons softened salted butter (42 grams)
