Brown and White Rice Bread
Wheat Free Recipe
A tender yeast bread made using brown and white flours with skim milk powder, water, butter and eggs.
1 teaspoon sugar
1 tablespoon yeast (1 envelope)
1/4 cup warm water
1-1/2 cup brown rice flour
1-1/2 cup white rice flour
1 teaspoon salt
1 tablespoon xanthan gum
2/3 cup skim milk powder
1-1/4 cup warm water
1/4 cup butter
Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl.
Melt butter in 1-1/4 cups warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1-1/2 hours).
Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 degrees for 15 minutes. Cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.
Yield: 15 servings Brown and White Rice Bread
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Wheat Free Tip
Couscous and semolina contain wheat.