sister herb
Official TTI Chef
1 1/2 cups water
1/2 cup basmati rice
1 1/4 cups warm water 100 to 110 F
6 cups all-purpose flour, divided
1 package quick-rise yeast (about 2 1/4 teaspoons)
2 teaspoons salt
Cooking spray
Preparation
- Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
- Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
- Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
- Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85° F/30 C), free from drafts, 1 hour or until doubled in size.
- Preheat oven to 375° F/190 C.
- Bake at 375° F/190 C for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks.
Source: http://www.myrecipes.com/recipe/rice-bread-10000000522308/
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