No Bull Rice Bread Recipes

NO BULL RICE BREAD

Steps:

• Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200°F and heat up the oven.
• Butter and flour (I use the white rice flour) the coverable loaf pan.
• Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
• Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
• Set the oven to anywhere between 350°F to 375°F depending on how you want your crust and bake it for 40 minutes with the lid ON.
• Take the lid off and bake it for another 40 minutes.
• Cool until yummy-warm.

BREAD MACHINE RICE BREAD

Steps:

• 1. Put all wet ingredients right into the bread machine baking pan according to your bread machine manual. Liquids first.(I put them in in the order listed).
• 2. Once the wet ingredients are in the pan start with the dry ingredients. When putting the flour in try to spread the flour around so that it covers all of the liquids underneath.
• 3 Once the flour is spread, put in the yeast.
• 4 Use a Basic bread setting. Medium Crust color. Makes a 2lb loaf.

WILD RICE BREAD

Steps:

• Put all ingredients into your bread maker as you do any other recipe.
• Make the dough in the bread machine through the first rise.
• After the first rise take it out and put it into two bread pans.
• Let it rise and then bake at 350 degrees for 33 minutes.

RICE BREAD

Steps:

• Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Spoon rice into a large bowl; cool to room temperature.
• Stir in 1 1/4 cups warm water.
• Add 2 cups flour and yeast to rice mixture; stir well to combine.
• Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
• Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
• Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
• Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Divide dough in half.
• Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
• Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
• Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
• Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Preheat oven to 375°.
• Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Cool in pans on wire racks.