rice bread
rating:
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour (this dish is vegaterain)
Ingredients
160g/5¼oz short-grain rice, cooked
150ml/5¼oz milk, at room temperature
1¼ tsp fresh yeast, crumbled
40g/1¾oz honey
250g/9oz strong white flour
¾ tsp fine sea salt
olive oil, for greasing
flour, for dusting
Method
Place the rice, milk, yeast and honey into a large bowl and mix together well.
Combine the flour and salt in a separate large bowl, then add the rice mixture and mix until evenly combined to form a sticky dough, then leave for ten minutes.
Grease a flat clean work surface and knead the dough for ten seconds to finish with the dough in a smooth ball. Clean and dry the bowl and replace the dough ball into the bowl to rest for ten minutes.
Remove the dough and knead again on a greased, flat surface, shaping again into a ball. Replace into the bowl, cover and leave for one hour in a warm (not hot) place.
Grease the inside of a 10x27cm/4x7in Pullman loaf tin with a snug-fitting lid. (If you can't get a Pullman, use a slightly smaller tin and allow the dough to rise out of it.)
Remove the dough from the bowl and shape into a baton, then place it into the tin, seam-side down. Cover with the lid or a clean cloth and leave for one hour, or until the dough has almost doubled in size, or is almost touching the lid.
Preheat the oven to 210C/410F/Gas 6½.
If using the Pullman tin with a lid, place the loaf and tin into the centre of the oven. If the tin is without a lid, dust the top of the dough with flour before placing it into the oven.
Bake in the oven for 25 minutes, then reduce the heat to 190C/375F/Gas 5 and bake for a further 20 minutes, or until the loaf has pulled away from the sides of the tin and the top is golden-brown.
Remove from the oven and leave to cool on a wire rack before serving.
