BREADS - BROWN RICE BREAD

Makes 2 loaves

6-7 cups flour

½ cup white cornmeal

2 ½ teaspoons salt

¼ teaspoon baking soda

2 packages active dry yeast

2 cups warm water

¼ cup melted butter

½ cup honey

2 cups cooked brown rice (cooked until very tender), at room temperature

Melted butter

Combine 2 cups of the flour, cornmeal, salt, and baking soda in a mixing bowl.  Set aside.  In a large bowl combine the yeast and water, stirring until dissolved.  Add the butter and honey.  Beat in the flour mixture to make a smooth batter.  Add the rice.  Gradually stir in sufficient flour to make a soft, workable dough.  Turn out on a lightly floured surface and knead until smooth and elastic, about 10 minutes.  Round into a ball and place in a warm buttered bowl, turning to coat the top.  Cover loosely with plastic wrap and a towel and let rise until doubled, about 1 hour.

Punch down the dough, turn out on a lightly floured surface, and divide in half.  Knead each for 1 minute, cover, and let rest 15 minutes.  One loaf may be molded into a round and placed in a buttered 8-inch cake tin.  The remaining portion can be formed into a regular loaf and placed in a buttered 8 1/2 –inch loaf pan.  Brush each loaf with melted butter, cover, and let rise until doubled, about 45-60 minutes.

Preheat the oven to 375F.  Bake loaves about 35-40 minutes.  Remove loaves to a wire rack and brush with more melted butter.  When cool, this evenly textured bread is good for sandwiches.

MY NOTE:  I used brown short-grain rice.  Rinse and soak the rice for 30 minutes.  1 cup of rice to 1 ½ cups water.  Bring to a boil, and then lower the heat to medium until all the water has been absorbed. 

From America’s Bread Book by Mary Gubser.