25 February 2018

Rice Bread (English Breads and Yeast Cookery, doubled)

170g brown rice (6oz, roughly one American cup) We ended up with 420g after cooking
510g water (18oz)

1025g flour (2# 4oz)
5g instant yeast (1 tsp active dry)
40g salt (1-1.5oz, 40g is 1.5oz)
about 2.5c water ("rather under a pint" is what she calls for)

Cook rice. Whisk together flour and yeast (if using active dry, proof the yeast in a little warm water and add with the rest of the water). Dissolve the salt in the water (This is probably not necessary; she used rock salt, not fine granules. However, I microwaved 1/2c, stirred in the salt, then added the rest of the water) Mix rice into flour while still pretty warm. Mix in the saltwater. Knead. Let rise until bubbly and more than doubled. Break down (using flour as needed; dough is quite soft), put into greased pan and proof til dough rises above the lip of the pan. Bake at 450*F for 45 minutes to an hour. (She calls for baking 15 minutes under cover, lowering the heat and removing the cover and baking another 15 minutes, then removing the bread from the tin and baking a final 15 minutes. I bake under cover at the same temp the entire time, which was of course longer due to the larger size loaf.) To make one regular loaf, halve everything but the yeast.

According to Elizabeth David, Lady Llanover  held that rice bread was the best for roast chicken sandwiches.

This is really tasty; we will be making it often.