Rice Bread Recipe



  • 2 cups rice flour
  • 1 cup white flour
  • 1 yeast cake, dissolved
  • 1 cup milk, scalded
  • 1 tablespoon sugar
  • 1 tablespoon shortening
  • 1 teaspoon salt


  1. Sift flour while dissolving the yeast in lukewarm water.
  2. Put sifted flour in a bowl or on a pastry board.
  3. Dissolve salt, sugar, and fat with lukewarm water and add gently to the flour.
  4. Put the mixture in a bowl and add the dissolved yeast.
  5. Mix as thoroughly as possible, slowly adding more water until a soft dough is obtained.
  6. If dough is too soft to be handled, add more flour; if it is too hard, add more liquid.
  7. Next, beat and knead the mixture for about 10 minutes until smooth and shining, or until the dough no longer sticks to the bowl, finger, or knife.
  8. Take the dough and place it in a floured or greased bowl, cover with a floured cloth, and let stand in a warm place (80 to 88 degrees F.) at uniform temperature and away from drafts.
  9. Let rise until double its original bulk and full of bubbles, or until a slight touch of the finger leaves an impression. This should happen in about 1 to 1 1/2 hours.
  10. Remove dough from bowl or pastry board and dredge pastry board with flour.
  11. Lightly flour hands and dough.
  12. Fold the farther edge of the dough toward the front without pressing the fingers into it.
  13. With the ball of the hand lightly pressed into the dough, roll it slightly away from you. Make your strokes in kneading light and even strokes. After each stroke, turn the dough a quarter of the way around the board with a second stroke.
  14. Repeat this, adding a little flour at a time, or water, if necessary.
  15. The dough, when kneaded enough, will keep its shape on the board and is spongy, elastic, and smooth. It will also have a velvety surface.
  16. Take the dough and divide it into equal parts, according to the sizes of bread desired.
  17. Grease pans or molds.
  18. Fill the pans or molds half-way with the dough. Each portion of dough should have an even surface and be smooth.
  19. Pat the dough well into the corners of the molds.
  20. Cover with a thick cloth and place where the dough will be warm (80 to 88 degrees F.) as for first rising, until the size of the dough doubles in bulk, about 40-55 minutes. The dough will then begin to follow the shape of the pan.
  21. Place in a hot oven (400 to 425 degrees F.) to allow it to form a crust and stop rising.
  22. After the first 15-20 minutes, decrease the temperature to 380 degrees F until the bread is cooked. The bread should start to brown at the end of the first 20 minutes.
  23. Place the pans or molds so they do not touch each other. This allows the air to circulate and the temperature to be evenly distributed.
  24. An ordinary bread loaf requires from 50-60 minutes for baking.
  25. After the bread loaves are removed from the pans, place them uncovered so the air can circulate freely around them.


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Rice Bread Recipe