Soft, fluffy bread that’s ready for sandwiches, toasting and more? We’re already fans of this homemade Rice Flour bread.
120
CALORIES
10
INGREDIENTS
14
Servings
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 1 pkg (227 g) Rice Flour
- 1/2 cup (125 ml) Potato Starch
- 1 tbsp (15 ml) granulated sugar
- 2 tsps (10 ml) quick-rise instant yeast
- 1/2 tsp (2.5 ml) salt
- 3/4 cup (187.5 ml) milk
- 2 tbsp (30 ml) butter or margarine
- 1 tsp (5 ml) white vinegar
- 1 egg
- 1 tsp (5 ml) Pure Vanilla Extract
What you'll need
Preparation
- 1 Combine 1 cup (250 mL) Club House Rice Flour with Club House Potato Flour, sugar, yeast and salt. Heat milk, butter and vinegar until hot to touch, 125-130ºF (50-55ºC). Beat hot liquids into dry ingredients until smooth.
- 2 Beat in egg and Club House Pure Vanilla Extract. Add remaining 1/2 cup (125 mL) Club House Rice Flour, mixing until smooth. Cover bowl, let stand 10 minutes.
- 3 Stir down dough. Spread evenly into greased 8 x 4-inch (20 x 10 cm) loaf pan. Cover, let rise in warm moist place until doubled in size, 20 to 25 minutes.
- 4 Bake at 375ºF (190ºC) for 25 to 30 minutes or until golden brown. Turn out onto rack to cool. Store in air-tight container or slice and freeze for longer storage.
- 5 Helpful Hints:
- 6 Use only yeast labeled “quick rise” for this fast bread.
- 7 Either electric mixer or hand method may be used for mixing dough.
- 8 Yeast action is very fast since there is no gluten to restrict rising.
- 9 Bread does dry out quickly, so freeze bread when cooled to retain moistness. Slice before freezing.
- 10 Best rising occurs in warm moist conditions; place bread in oven (off!) with pan of very hot water.
- 11 When baking, place pan of hot water in oven to keep bread moist.
- 12 Baked loaf has moist interior and a crisp crust with a few cracks on surface.
NUTRITION INFORMATION
(per Serving)
