Friday, July 1, 2011

Challenge: Rice Bread Recipe

Based on Bob's Red Mill Recipe.
• 1/4 cup + 2 tsp Sugar
• 1-1/4 cups + 1/2 cup Water
• 1 Tb Yeast, Active Dry
• 1/4 cup Vegetable Shortening
• 1 cup Brown Rice Flour
• 2 cups White Rice Flour
• 3-1/2 tsp Xanthan Gum or 1 packet of unflavord geletian.
• 2/3 cup Milk Powder (Non-Fat Dry)
• 1-1/2 tsp Sea Salt
• 2 Large Eggs
Grease 2 small or 1 large bread pan, set aside.

In a 2-cup bowl, measure 1/2 cup warm tap water (100-110F), add 2 teaspoons of sugar and 1 tablespoon of dry active yeast. Allow mixture to dissolve and proof (approximately 5-8 minutes). Yeast mixture should foam and almost fill a 2-cup bowl.

In a small saucepan, over medium heat measure 1-1/4 cups water, add vegetable shortening; stir to dissolve. Remove from heat and allow mixture to cool to lukewarm.

In a large mixing bowl combine the flours, sugar, xanthan gum, dry milk powder and salt. Blend well. Add yeast mixture to flour mixture. Blend well. Add shortening/water mixture. Blend well.

Using a heavy-duty hand mixer, add 2 large eggs and mix at highest speed for 2 minutes.

Pour dough into a lightly oiled bowl and turn to coat. Let rise in a warm place until doubled in bulk (approximately 1 to 1-1/2 hours). Return dough to mixing bowl. Beat 3 minutes on high.

Pour dough into prepared bread pan(s). Let rise until dough is slightly above top of pan(s).

Preheat oven to 400F. Place bread pan(s) in center rack of oven and bake for 10 minutes. Place foil over bread and bake an additional 50 minutes (slightly less if making 2 small loaves).

Note: If you wish use all white rice flour. Measure ingredients very carefully. The dough appears more like cookie batter, rather than bread dough, so dont be alarmed.

Yield: 2 small loaves or 1 large loaf

Side Notes: for every 1 tablespoon of Xanthan Gum you can substitute with 2 tablespoons of non-flavor Gelatin or corn starch. It is a thickener that helps keep the ingredients together.
This is a batter bread, when we first done this we were surprised that it was, the directions read that it would be a dough like bread. For a dough you may need to add another cup of rice flour.
To make your own rice flour: in either a ninja, magic bullet or coffee grinder grind small batches of rice to a fine powder. Pulsate for a few seconds at a time. On the Coffee grinder you want Fine Grind setting.   You can also grind your own nuts to make the nut flowers as well, I recommend toasting them first then let them cool before grinding. Some nuts have lots of oils in them and can cause a paste instead of a flour. Experiment to get the texture you need. I like to grind the nuts then do the following: Take two paper pups cut the bottom out of one cup. I take 4 layers of cheese cloth cut in a 5x5 inch square and using a rubber band placing the cheese cloth on the outside over the bottom, using the rubber band to secure it. Place this cup inside the other, put your ground nuts into the cup cover the top with plastic wrap. Allow to drain for 24 hours. Once the oil is separated i then put the nut mixture on a backing sheet and toast up for about 4 to 7 minutes at 350. let cool off and replace into the grinder and grind again. You should then end up with a powder. this powder is the flour. Again Expermint until you get what you are looking for. 

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