Pain Au Riz Rice Bread Recipes

Steps:

• Put all ingredients into your bread maker as you do any other recipe.
• Make the dough in the bread machine through the first rise.
• After the first rise take it out and put it into two bread pans.
• Let it rise and then bake at 350 degrees for 33 minutes.

Steps:

• Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200°F and heat up the oven.
• Butter and flour (I use the white rice flour) the coverable loaf pan.
• Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
• Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
• Set the oven to anywhere between 350°F to 375°F depending on how you want your crust and bake it for 40 minutes with the lid ON.
• Take the lid off and bake it for another 40 minutes.
• Cool until yummy-warm.

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.

Steps:

• Stir until thoroughly blended.
• Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 375' for 40 minutes.
• Test with a toothpick (when it comes out dry, bread is done).

Steps:

• Grease 2 8x4 inch loaf pans.
• in a medium saucepan, warm the milk, molasses, butter and salt.
• in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
• pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
• while beating, add the egg, rice and currants.
• Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
• the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
• Refrain from using too much flour.
• keep the dough elastic and not a hard ball.
• place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
• remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
• cut the dough into 2 pieces. form rectangular loaves the length of the pans.
• place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
• cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
• preheat oven to 400 20 minutes before baking.
• place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
• (if using convection oven, reduce heat 50 degrees).
• turn out from pan onto metal rack to cool.

Steps:

• 1. Put all wet ingredients right into the bread machine baking pan according to your bread machine manual. Liquids first.(I put them in in the order listed).
• 2. Once the wet ingredients are in the pan start with the dry ingredients. When putting the flour in try to spread the flour around so that it covers all of the liquids underneath.
• 3 Once the flour is spread, put in the yeast.
• 4 Use a Basic bread setting. Medium Crust color. Makes a 2lb loaf.

Steps:

• Grease two 8 1/2 x 4 1/2 loaf pans, and line with parchment paper. Lightly crack the sugar cubes, but don't crush them--break in halves or quarters. Place them in a small bowl, and sprinkle with cinnamon, and toss lightly to dust with the cinnamon.
• **By hand or mixer: Place 2 cups of flour, dry milk, yeast and salt in the mixing bowl. Pour in the hot water and add the shortening. With the mixer, beat for 2 minutes, medium speed, or beat 150 strong strokes by hand with a wooden spoon. Stir in remaining flour, 1/2 cup at a time, until a rough mass is formed.
• **By processor: Attach plastic dough blade, place 3 cups flour in the work bowl, and add dry milk, yeast, salt and shortening. our in hot water. Pulse 3 or 4 times, until well blended. Add additional flour 1/4 cup at a time, until dough is no longer wet, but still soft and slightly sticky. Process until dough forms a ball, and cleans sides of bowl. Let the dough knead for an additional 50 seconds.
• **Kneading, for both methods: Turn the dough onto a lightly floured surface, and knead for 2 minutes. Flatten dough, and sprinkle with 1/4 cup of the sugar mixture, fold dough over, and continue kneading. hen cubes have disappeared into the dough, add another 1/4 cup. Again work sugar in with a kneading motion. Repeat with remaining cubes. Knead for 8 minutes. The dough will take on the cinnamon color; that's fine. If the cubes poke out, push them back in, and lightly flour if the dough becomes sticky from sugar.
• **First rise: Place dough in greased bowl, turn to coat, cover bowl with plastic wrap, and let rise in a warm place until dough doubles in bulk, about 45 minutes to an hour.
• **Shaping: Turn the dough onto the work surface and divide with a sharp knife. Cut edges will expose sugar pockets. Carefully close these pockets, pinching seams tightly. Shape the pieces into balls, and let them rest for 3-4 minutes. Form a loaf by pressing or rolling each into an oval, about the length of the pan. Fold oval in half, pinch seam to seal, tuck under the ends, and place in the pan, seam down. Repeat with second loaf.
• **Second rise: Preheat oven to 400 degrees.
• Place pans in a warm place, (not the oven!) cover with parchment paper, and leave until the center of the loaf has risen to 1/2" above the top of the pan, about 45 minutes.
• **Baking: If desired, cut a pattern into the top of the loaf with a sharp knife. Place the loaves in the hot oven for 15 minutes. Reduce heat to 350 degrees, and bake for an additional 40 minutes. Midway through baking, shift the bread to expose the loaves evenly to oven shifts. Carefully turn pans on their sides on a cooling rack. Tug gently on the paper lining, loosening the breads and pull them out. Allow to cool before serving.

Steps:

• Add all ingredients in to pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

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.

Steps:

• Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
• Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
• Sift flour and salt into a bowl, make a well in the middle.
• Mix rest of the 1/4 cup milk with oil and egg.
• Pour yeast mixture into the well and cut butter into the flour.
• Add milk-oil-egg mixture and knead so you get a soft dough.
• Let rest 30 minutes.
• Remove cooked rice pudding from heat.
• Divide egg, beat white until soft peaks form.
• In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
• Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
• Knead dough, then spread into tart or spring form.
• Pour rice pudding onto dough, baste rim with remaining egg yolk.
• Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
• Remove from oven and let cool.
• Serve plain, with hot cherries or cherry pie filling or whatever topping you like.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift all the dry ingredients together then beat together the eggs and mix with the coconut oil, milk and rice.
• Mix this into the dry ingredients and combine well.
• Pour the mixture into a well-oiled baking pan, place in an oven at 375 degrees F (190°C) and bake for 30 minutes.
• Take out of the oven, allow to cool a little then tip from the tin and allow to cool completely before cutting and serving.