*  Exported from  MasterCook  *
 
                              BROWN RICE BREAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Brown rice flour (900 g)
    1       tb           Salt (16.5 g)
    2 2/3   c            Tepid water (635 ml)
    4       ts           Active dry yeast (1/2 oz or
                         -14 g)
      1/2   c            Warm water (120 ml)
    2       tb           Honey (30 ml)
      1/4   c            Oil (60 g)
      1/4   c            Methocel (28 g)
 
   The flour in this bread must be from short-or
   medium-grain rice, not long-grain rice.  Start this
   bread 12 to 18 hours before you want to bake.
   
   Mix the rice flour and the salt, and make a well in
   the middle. Pour in the water, mixing gradually from
   the center outward.  Beat vigorously for ten minutes
   either by hand, with a wooden spoon, or with an
   electric beater at medium speed, to smooth and aerate
   the batter.  Let the mixture stand at room temperature
   for 12 to 18 hours.
   
   Dissolve the yeast in warm water.  Stir the yeast
   solution, then the honey and oil into the grain
   mixture and mix thoroughly by hand or machine until
   completely smooth and uniform.  Add the methocel and
   mix thoroughly again; the dough will become very
   stiff.  (See the tips below.)
   
   Spoon into three well-greased 8 x 4 loaf pans.  Wet
   your fingers with water or oil and smooth the tops.
   Keep the loaves in a warm (80 deg.F) and humid place
   to rise, until the batter reaches the top of the pans.
   Watch the surface of the dough and be ready to put the
   bread into a preheated oven as soon as the first tiny
   pinholes appear on the top. Bake at 350 deg.F. for
   about 45 minutes, or until done.  Allow to cool
   thoroughly before slicing.
   
   SOME TIPS: If the dough was too stiff, its surface
   will be full of holes before it can rise, and the
   bread will be dense. If it is too wet, it will rise up
   in a big arch like wheat bread, but it will collapse.
   With a little practice you will get a feeling for the
   proper consistency.
   
   Don't try to substitute butter or shortening for the
   oil in this recipe because they will affect the
   methocel function.
   
   Store the bread in a plastic bag in the refrigerator,
   and freeze the extra two loaves until you need them,
   as the bread tends to stale quickly.
   
   Posted by Kyosho Connick. Reposted by Fred Peters.
  
 
 
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