Leftover Rice Bread<br /> <br /> 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.<br /> <br /> The recipe is the same as a basic white bread, but with a few substitutions:<br /> <br /> 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.<br /> <br /> Then I added:<br /> 2 tsp salt<br /> 2 cups white flour<br /> four handfuls of cooked white rice<br /> 1 cup of mashed up cooked corn niblets<br /> <br /> I mixed that together, then added another 2-3 cups of white flour until I had a good dough.<br /> <br /> From then on, it was a regular white bread recipe:<br /> <br /> I took the dough ball out of the bowl, oiled the bowl with some vegetable oil, placed the dough ball back in, flipping once.<br /> <br /> Covered it with a damp tea towel.<br /> <br /> Let rise for an hour.<br /> <br /> 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 &nbsp;bread baking pan.<br /> <br /> ( 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: <a href="http://www.takebackthebread.com/baguettenopan.html">www.takebackthebread.com/baguettenopan.html</a><br /> <a href="http://www.takebackthebread.com/fiveminute.html">http://www.takebackthebread.com/fiveminute.html</a><br /> )<br /> <br /> So, after kneading it for a minute or two, place in a bread pan to rise for another hour, covered under a tea towel.<br /> <br /> 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.<br /> <br /> I baked it for 30 minutes.<br /> <br /> 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.<br /> <br /> Well worth doing again.<br /> <br /> 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.<br /> <br /> Very yummy, and a great way to use some leftover rice.<br /> <br /> Give it a try!<br /> <br /> <br /> <br />