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Prepare the Yeast Mixture:
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve the sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This shows that the yeast is active and ready to use.
Why It Works: Yeast needs warmth and sugar to activate. The bubbles are an indication that the yeast is ready to help the dough rise.
Combine the Wet Ingredients:
In a large mixing bowl, add the cooled rice, egg (if using), olive oil, and apple cider vinegar. Mix well.
Why It Works: The oil adds moisture, while the vinegar helps create a tender crumb. The egg adds richness and structure, though it can be omitted for a vegan version.
Mix Dry Ingredients:
In a separate bowl, whisk together the rice flour, salt, and xanthan gum (if using). The xanthan gum helps improve the texture of the bread, giving it better elasticity and a slightly chewy texture.
Why It Works: Rice flour, being gluten-free, doesn’t provide the elasticity found in wheat flour, so xanthan gum helps to replicate that structure.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Pour in the activated yeast mixture and stir until everything is fully incorporated.
Why It Works: The combination of the rice flour and cooked rice creates a unique dough that will be slightly sticky but still manageable.
Knead the Dough:
Transfer the dough to a lightly floured surface (you can use rice flour for dusting). Knead for about 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little more rice flour to help with kneading.
Why It Works: Kneading helps to activate the dough’s structure, allowing it to rise properly and create a fluffy texture.
First Rise:
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Why It Works: The yeast needs time to ferment and create carbon dioxide, which causes the dough to rise and become light and fluffy.
Shape the Dough:
After the dough has risen, punch it down to release the air bubbles. Shape it into a loaf and place it into a greased loaf pan (about 9×5 inches).
Why It Works: Shaping the dough into a loaf helps it rise evenly and achieve a uniform shape when baking.
Second Rise:
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