Whenever I make plain rice it’s always hard to figure out how much to make. Too little and we’re still hungry, too much and it goes to waste. I hate it when I’m still hungry after dinner so I opt for too much, and make a loaf of rice bread if any is left over. Rice may seem like an odd ingredient for bread, but it comes out moist and flavorful with an interesting texture.
1 cup water
3 cups unbleached white bread flour
1 cup cooked long-grain rice, well drained and completely cooled
1 tablespoon nonfat dry milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon butter
1 teaspoon rapid-rise (instant) active dry yeast
Pour the water into the pan of a bread machine then add the egg. Sprinkle the flour over the water and egg mixture, ensuring that it completely covers it. Add the rice and the milk. Add the salt, sugar, and butter in separate corners. Make an indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Check the dough during the first few minutes of kneading and add more flour if it is too moist. Remove the dough at the end of the cycle and turn it out onto a lightly floured surface. Punch it down gently and shape it into a loaf. Put it in a lightly oiled loaf pan, cover with oiled plastic wrap, and let rise in a warm spot 3o to 45 minutes. Set the Global Sun Oven out to preheat while the dough rises. Bake it in the Sun Oven until it sounds hollow when tapped, 45 minutes to an hour.
Makes 1 loaf