Rice Honey Bread adapted from Dan Lepard


Recipe Source:The Handmade Loaf by Dan Lepard
Left-over rice, even if it's over-cooked but with the garins still separate, can be mixed into dough to make a sturdy, simple, white loaf. This loaf , which I enjoy toasted in the morning, uses milk and a little honey to slightly sweeten and help colour the crumb when toasted. This is important as the rice doesn't take colour very quickly. Dan Lepard
  1. Whisk together the rice, milk, yeast and honey in a bowl. In another bowl, combine the flour and salt, then pour the liquid in and mix until you have a soft sticky dough. Cover and leave for 10 minutes.
  2. Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
  3. Grease a 27x10 cm loaf tin. Shape the dough into a roll and place it into the tin seam-side down. Cover the dough with a cling film and leave for 1 hour or until doubled. Dust the top with flour. Preheat the oven to 210C/410F. Bake the bread for 25 minutes, then reduce the heat to 190C/375F and bake for a further 20 minutes until the loaf has pulled away slightly from the sides of the tin and is a golden-brown. Remove from the tin and leave to cool on a wire rack.

Rice Honey Bread on Foodista

17 comments:

Carrie 13/11/09 21:00

I love honey bread, I've never tried making bread with rice. The pictures look divine too.

[Reply]
Ellie 14/11/09 06:59

Wow! Making bread with cooked rice!!! Unheard of! This is such a great idea!

[Reply]
tracieMoo 14/11/09 09:26

wow, it looks soft and fluffy. I love the breads you make. they look really good :)

[Reply]
Angie's Recipes 14/11/09 12:46

@Carrie,Ellie,Tracie : Thank you! :-))

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TasteHongKong 14/11/09 16:01

This is almost beyond imagination to have rice in bread. I adore the idea and may i ask how necessary it is to use round type of rice?

[Reply]
Angie's Recipes 14/11/09 16:37

@TasteHongKong: It's not quite necessary. The short round grain rice (I use them to cook congee) absorbs more water, so the bread it's more moist. Any left over rice would do.

[Reply]
Andrea@WellnessNotes 14/11/09 16:46

What an interesting idea! I don't think I have ever had bread with rice in it. The bread sounds delicious.

[Reply]
Food For Tots 14/11/09 17:48

It's cool using cooked rice in making bread. I learnt something new today. I love the texture of your bread. Looks like those country bread. Simply awesome!

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Abhilash 14/11/09 21:33

Going through the ingredients I am sure that it will taste sweet and delicious.

The pictures look really good.

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No-Frills Recipes 15/11/09 16:29

This is something new to me, maybe will try to make this if there's any left over rice. Thanks for sharing.

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A Full-Timed Housefly 16/11/09 07:20

Oh how I wish I'm your sister who lives under the same roof and can feast on all the delicious food and yummy bakes everyday !

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Divina Pe 16/11/09 11:40

The texture is absolutely perfect.

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girlichef 18/11/09 01:37

I would never have known you could use leftover rice this way! It looks so great!

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my kitchen 23/11/09 11:18

Never heard,looks really good

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galronni 24/11/09 16:00

This looks absolutely delicious & low fat!

Can I check with you if other types of flour can be used instead? Bread flour? Plain flour?

[Reply]
Angie's Recipes 25/11/09 13:58

@galronni: Thanks! Bread flour or unbleached AP flour will do.

[Reply]
diana 20/5/10 21:36

You have the most creative recipes! I can't wait to try this one :)

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