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Take back the breadLearn how to make homemade bread at home Author: Steve the Bread Guy
Take back the bread is the blog for Steve the Bread Guy. This blog features videos and posts about how to make delicious bread at home, by hand, without bread machines. This blog and its website are designed for people who have never made bread before. Just follow these easy steps, and you'll be making bread that tastes great and will amaze your friends. Language: en-us Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Leftover Rice Bread
Monday, 22 October, 2012
Leftover Rice Bread I like to experiment in the kitchen, so lately I have been messing around with using rice in my breads. The other night I had some cooked white rice and some corn niblets leftover from dinner, so I decided to try to make a bread out of it. It turned out quite well, so I thought I would share what I did with you. The recipe is the same as a basic white bread, but with a few substitutions: Add 2 tsp of instant dry active yeast into a large bowl, added two cups of warm water. Let it sit until it gets scummy on top, about then minutes. Then I added: 2 tsp salt 2 cups white flour four handfuls of cooked white rice 1 cup of mashed up cooked corn niblets I mixed that together, then added another 2-3 cups of white flour until I had a good dough. From then on, it was a regular white bread recipe: I took the dough ball out of the bowl, oiled the bowl with some vegetable oil, placed the dough ball back in, flipping once. Covered it with a damp tea towel. Let rise for an hour. I came back, punched down the dough. In this case, I rolled it out into baguettes, but I could have simply kneaded it in the bowl for two minutes, then placed into an oiled bread baking pan. ( If you want to know how to make baguettes, go to the website, where I have two videos that show you how to do it, with and without a special baguette pan: www.takebackthebread.com/baguettenopan.html http://www.takebackthebread.com/fiveminute.html ) So, after kneading it for a minute or two, place in a bread pan to rise for another hour, covered under a tea towel. The bread rose really well after that hour. So I simply preheated the oven to 425 ( since I was doing baguettes - 400F for a regular bread pan), placed some water in a pan so oven would get steamy. I baked it for 30 minutes. The crust was lovely, nice and crunchy. Inside, you could see the rice if you looked really hard, but the taste was a bit like a heartier white, but with a really light consistency. Well worth doing again. The reason this worked is that rice, like wheat, is a grain. Having cooked it already, it was nice and soft, so the two hours of rising and then the cooking softened it up even more. Very yummy, and a great way to use some leftover rice. Give it a try!
