* Exported from MasterCook *
Bread, Arborio Rice
Recipe By :Kathleen Weber
Serving Size : 25 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
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Rice:
158 grams aborio rice -- (3/5C)
525 grams water -- (2 1/4C)
Dough Mix:
735 grams all-purpose flour -- (5 1/4C)
13 grams instant yeast -- (1T+3/4tsp)
19 grams fine gray salt -- (1T)
468 grams water -- room temp (65-70F) (2C)
Wash:
14 grams olive oil -- or milk, or a combination
14-32g (0,5-1.1g/1-2T)
Inspired by British cookbook author Elizabeth David, this is one of
the easiest breads I've ever made. It comes together fast, is mixed
entirely by hand in a single bowl and is baked in two standard loaf
pans. Almost no kneading is required.
It's also one of the most unusual yeasted breads I've seen, as the
dough calls for rice. I use Arborio rice instead of regular white
rice. Arborio is, of course, the rice that gives risotto its
creaminess, and, sure enough, those fat, starchy grains give the
bread a similarly creamy texture.
When toasted, this bread has a remarkably delicate crunch.
To cook the rice, combine the rice and water in a small saucepan and
bring to a boil. Cover, turn the heat down to low, and cook until the
water is absorbed and there are little holes across the surface of
the rice, 15-20 min. Remove the lid and let the rice cool down
slightly. The rice should still be very warm when incorporated with
the other ingredients.
Lightly oil or spray a deep 4 1/2-5 qt ceramic or glass bread bowl.
(The amount of dough for this bread will work well in a 3 qt bread
bow if you have one.)
In a lg bowl, whisk together the flour, yeast and salt.
When the rice is still very warm but cool enough to touch, mix it
into the flour until the mixture has the texture of gummy meal. Pour
in the water and continue to mix with your hands, gently gathering
the mixture together, turning it and pressing it with the heels of
your hands, until it all comes together. It will be very sticky,
similar in texture to a milky biscuit dough; do not be surprised if
you have quite a bit sticking to your hands.
Using a plastic bowl scraper, get what dough you can off your hands,
pressing it back onto the dough and turn the dough to the bread bowl.
Cover the bowl with a lightly oiled or sprayed piece of plastic wrap
and place in a warm, draft-free spot until the dough has at least
doubled in volume and there are delicate bubbles across the surface,
1 1/2-2 hrs.
Fairly generously oil or spray two 8 1/2x4 1/2x2 3/4" loaf pans.
Flour the work surface. Turn out the dough using the bowl scraper,
and use a bench scraper to divide it in half. With yur fingertips,
very gently shape each portion into a batard about 3x7". Set in the
prepared pans and very gently brush the tops with the wash.(This
dough is not brushed again before baking because the loaves will be
too fragile once proofed.) Cover the tops with a lightly oiled or
sprayed piece of plastic wrap. Set the pans in your warm spot to
proof until the dough reaches the tops of the pans, 1 1/2-2 hrs;
remove the pastic wrap.
Meanwhile, position a rack in the lower third of the oven set a
baking stone on it and preheat the oven to 450F.
Place the pans on the stone and immediately lower the oven temp to
400F. Bake for 30-35 min, or until the tops are a rich golden brown.
The loaves will be delicate, but they can carefully be taken out of
the pans to brown directy in the stone; place the loaves on the stone
and let brown for about 3 min, to brown the sides and bottom more evenly.
Transfer the breads to a cooling rack and let cool completely.
Note: Proofing and baking in the same vessel.
Aside from pure ease, there's a big advantage to proofing yeasted
shaped dough in the same pot or vessel you will bake it in;
the finished loaf will have a more appealing form. Yeasted doughs
are a bit too delicate for free form baking, so for the proofing
stage, the walls of the pan or pot serve as a kind of safety net,
ensuring that the dough holds its shape. (If you're using a cast-iron
pot that has a lid, know that the dough doesn't get any benefit from
being baked with the lid on.)
Source:
"Della Fattoria Bread Cookbook"
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Per Serving (excluding unknown items): 137 Calories; 1g Fat (6.1%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 297mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2016 - 0919