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three
1½ pound loavesMedium
Published 1991
This bread goes well with traditional roast beef dinners and may be used as a sandwich bread with wursts or cured sausages. Try it side by side with a glass of stout. You will be amazed at the similarity.
Mix all dry ingredients, including the proofed yeast and cooked, cooled rice, in a bowl, then add the liquid ingredients, reserving a little water for adjustments during kneading. Turn the mixture out onto a floured counter and knead for 10 to 12 minutes. The dough should be firm yet soft, tacky but not sticky, the rice evenly distributed and with no sign of the co