More Rice Breads Recipe

Free Recipe More Rice Breads

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for More Rice Breads Recipe

5-1/2 c Brown rice flour (830 g)
1/2 c Garbanzo flour (70 g)
1 tb Salt (16.5 g)
2-2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g)
1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 ml)
1/4 c Methocel (28 g)

More Rice Breads Preparation

The next two (also from Laurel”s Kitchen Bread Book) use the previous recipe as a basis, with just a few changes. GARBANZO RICE BREAD This bread has a mellower flavor and keeps better than the plain Brown Rice Bread. Follow the mixing and rising instructions for Brown Rice Bread. Use only two loaf pans and bake slightly longer, about 50 minutes to an hour. SOY-RAISIN RICE BREAD Denser, cakier, more filling, this bread adds variety and interest. The slice is golden in color and soft, almost like pound cake. 6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active dry yeast (1/2 oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey (80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4 cup methocel (28 g) Mix and let rise like Brown Rice Bread, incorporating the soy flour into the first mixing and the raisins along with the honey. Divide the dough into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to 60 minutes, or until done. Posted by Kyosho Connick. Reposted by Fred Peters. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 6

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