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Instructions:
1️⃣ Prepare the Dough
- If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy. (Skip this step for instant yeast.)
- In a large mixing bowl, combine flour, sugar, and salt. Add the cooked rice and mix well.
2️⃣ Mix and Knead
- Pour in the yeast mixture and melted butter. Stir until a dough forms.
- Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The rice will incorporate into the dough, giving it a soft texture.
3️⃣ First Rise
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
4️⃣ Shape the Dough
- Punch down the dough to release air. Shape it into a loaf or divide it into rolls.
- Place in a greased loaf pan or on a baking tray lined with parchment paper.
5️⃣ Second Rise (Optional but recommended)
- Cover and let it rise again for 30–45 minutes.
6️⃣ Bake to Perfection
- Preheat the oven to 375°F (190°C).
- Bake for 25–30 minutes until golden brown. If you tap the top and hear a hollow sound, it’s ready!
7️⃣ Cool and Enjoy!
- Let the bread cool on a wire rack before slicing. Serve warm with butter, jam, or your favorite spreads!
Variations and Serving Ideas
🍯 Sweet Rice Bread – Add 2 tbsp of honey and a sprinkle of cinnamon for a slightly sweet version.
🧀 Cheesy Rice Bread – Mix in ½ cup of shredded cheese for extra flavor.
🌾 Whole Wheat Option – Replace half of the flour with whole wheat flour for a heartier version.
🥖 Dinner Rolls – Instead of shaping into a loaf, divide into small rolls for soft, fluffy buns.
Final Thoughts
Yeast and Rice Bread is a simple yet flavorful recipe that deserves a spot in your baking routine. The combination of soft, pillowy texture with a hint of chewiness makes it an unforgettable treat. Whether toasted for breakfast, used for sandwiches, or enjoyed fresh from the oven, this bread is sure to impress!
Have you ever baked with rice in your bread? Let us know in the comments!
Would you like any adjustments to this article, such as a gluten-free version or a specific cultural twist? 😊
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