Bread Machine Rice Bread Food

BROWN RICE BREAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
• Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

BROWN RICE BREAD

Steps:

• If you don't have any leftover brown rice, prepare 1/3 cup of uncooked rice and allow to cool a bit.
• Place 1/2 cup cooked rice in a 2-cup measure.
• Add olive oil and enough warm water to make 1 1/2 cups total.
• Pour rice mixture into pan of bread machine, and add all other ingredients per manufacturer's recommended order.
• Set machine for Basic setting and desired crust color.
• Bake.

WHITE RICE BREAD

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Pat rice with paper towels until dry. Just before the final kneading (your machine may audibly signal this), add rice.

WILD RICE AND CRANBERRY LOAF (ABM)

Steps:

• Place everything except cranberries in bread machine in order recommended by the manufacturer. Add cranberries during the "add-in" cycle.
• Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.

BROWN RICE BREAD - BREAD MACHINE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
• Place 1/2 cup of cooked rice in a two cup measuring cup.
• Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
• In my bread machine this takes 2 1/2 hours start to finish.

RICE BREAD

Steps:

• 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.
• 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°), free from drafts, 1 hour or until doubled in size.
• Preheat oven to 375°.
• Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Cool in pans on wire racks.