Leftover Rice Bread

Leftover Rice Bread



I like to experiment in the kitchen, so lately I have been messing around with using rice in my breads. The other night I had some cooked white rice and some corn niblets leftover from dinner, so I decided to try to make a bread out of it. It turned out quite well, so I thought I would share what I did with you.



The recipe is the same as a basic white bread, but with a few substitutions:



Add 2 tsp of instant dry active yeast into a large bowl, added two cups of warm water. Let it sit until it gets scummy on top, about then minutes.



Then I added:

2 tsp salt

2 cups white flour

four handfuls of cooked white rice

1 cup of mashed up cooked corn niblets



I mixed that together, then added another 2-3 cups of white flour until I had a good dough.



From then on, it was a regular white bread recipe:



I took the dough ball out of the bowl, oiled the bowl with some vegetable oil, placed the dough ball back in, flipping once.



Covered it with a damp tea towel.



Let rise for an hour.



I came back, punched down the dough. In this case, I rolled it out into baguettes, but I could have simply kneaded it in the bowl for two minutes, then placed into an oiled  bread baking pan.



( If you want to know how to make baguettes, go to the website, where I have two videos that show you how to do it, with and without a special baguette pan: www.takebackthebread.com/baguettenopan.html

http://www.takebackthebread.com/fiveminute.html

)



So, after kneading it for a minute or two, place in a bread pan to rise for another hour, covered under a tea towel.



The bread rose really well after that hour. So I simply preheated the oven to 425 ( since I was doing baguettes - 400F for a regular bread pan), placed some water in a pan so oven would get steamy.



I baked it for 30 minutes.



The crust was lovely, nice and crunchy. Inside, you could see the rice if you looked really hard, but the taste was a bit like a heartier white, but with a really light consistency.



Well worth doing again.



The reason this worked is that rice, like wheat, is a grain. Having cooked it already, it was nice and soft, so the two hours of rising and then the cooking softened it up even more.



Very yummy, and a great way to use some leftover rice.



Give it a try!