Rice bread

Name: Rice bread
Total time: 3600 s
Yield: 1 loaf
Cuisine: American
Ingredients: 390 g rice (soak the rice over night); 5 g Salt; 20 g oil; 200 g warm water(120-130°F); 20 g sugar(can’t use artificial sweetener); 7 g yeast; 20 g warm water(120-130°F)

M @MSuzuki

Gluten free! No egg! Rice bread!

M @MSuzuki

Gluten free! No egg! Rice bread!

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Ingredients

1 hour

1 loaf

390 grice (soak the rice over night)
5 gSalt
20 goil
200 gwarm water(120-130°F)
20 gsugar(can’t use artificial sweetener)
7 gyeast
20 gwarm water(120-130°F)

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Steps

1 hour

1

390g of rice (soak it the day before you will make the bread)
Drain the rice in a colander before use it.
2

If you don't have a thermometer and would like to make a temperature of the warm water between 120-130°F. Boil 110g of water and 110g of regular water mix together. In addition, you can make 120-130 degree water.
Use 200g of warm water for mix ingredients and 20g for yeast and sugar.
3

Mix rice, salt, water and oil in the blender until creamy like whipping cream
4

20gWater, dry yeast and sugar mix together on the side
5

Add ❹ in the blender and mix again
6

Ferment rice bread 20min (about 1.5 size)
Put clear lap on the top(keep it not to dry) while ferment.
(if you don't have a oven fermentation function
Set a oven At (350 ° F, 170 ° C) for 1-2 minutes.then shut it off. (It will be a little warm)
7

Bake 375°F 40mins
8

Let it cool well before slicing.