Brown Rice Bread

Name: Brown Rice Bread
Ingredients: 2 packages dry yeast; 1 teaspoon sugar; 1/2 cup warm water (105° to 115°); 3 1/2 cups all-purpose flour; 3 1/2 cups whole wheat flour; 3/4 cup instant nonfat dry milk powder; 1/3 cup sugar; 1 tablespoon salt; 1/2 cup shortening; 1 1/2 cups warm water (105° to 115°); 3 cups cooked warm brown rice; Additional all-purpose flour

12 ingredients

5 steps

Ingredients

2 packages dry yeast
1 teaspoon sugar
1/2 cup warm water (105° to 115°)
3 1/2 cups all-purpose flour
3 1/2 cups whole wheat flour
3/4 cup instant nonfat dry milk powder
1/3 cup sugar
1 tablespoon salt
1/2 cup shortening
1 1/2 cups warm water (105° to 115°)
3 cups cooked warm brown rice
Additional all-purpose flour

Directions

1

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; stir well, and let stand 5 minutes.
2

Combine flour, milk powder, 1/3 cup sugar, and salt in a large mixing bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture, 1 1/2 cups warm water, and warm rice to make a soft dough.
3

Turn dough out onto a lightly floured surface. Knead 10 minutes or until smooth and elastic, working in additional flour as needed. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
4

Punch dough down, and turn out onto a lightly floured surface; divide into 3 equal portions, shaping each into a loaf. Place each loaf in a greased 8 1/2- x 4 1/2 x 3-inch loaf pan. Cover; repeat rising procedure 1 hour or until doubled in bulk.
5

Bake at 350° for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans, and cool on wire racks. Cut into thin slices for sandwiches.