When I was employed by the Downing Hotel Coffee Shop in Oskaloosa, Iowa, I used to bake a pie similar to this one. The hotel and coffee shop are gone, but their renowned pies remain!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 to 1 1/2 – pound loaf |
Ingredients
- ⅓ cup brown rice
- ⅔ cup water
- 1 ½ tablespoons olive oil
- warm water
- 3 cups bread flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 ½ teaspoons active dry yeast
Instructions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
- Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
Reviews
I used a bread machine. I added two whole eggs & used Bob Mill’s 1 for 1 GF flour. I also added 1/2 c sliced green olives with pimentos, garlic powder, black pepper & 1 tsp xanthan gum. It was crunchy on the outside, soft & moist inside. A winner! Going to try to make them into small rolls using a cupcake pan & proof in the oven.
No I made no changes. It was really good. How can it have a total carbohyrdrates of 5.4?
The bread taste is really good. I found when the rice was in the crust it was really crunchy. I didn’t like that part so didn’t eat the crust. The rest of it was good though
I certainly would make it again. The only thing I was puzzled about was the 1/3 cup of brown rice (cooked or uncooked?) Eventually figured it out, but think it could have been explained better
Great bread. Light flavor with very spongy texture.
This made a lovely loaf! I added a bit of rye flour (~1/4 c) mostly for visual appeal 😉 The dough was really sticky (it’s July by the coast so the flour has a lot of humidity) – not sure if that was just me or if the recipe tends to be wet – remember to touch the dough during mixing & add a bit of flour at a time if needed. A keeper!
This is a good loaf of bread but the brown rice does need to be fully cooked for our tastes. I served this with curried carrot soup also from this site and it was a good pairing. Thanks Dan.
I used half white and half whole wheat flour. It is the nicest loaf of bread I have made. Thanks.
I was quite impressed – you’d never know there was rice is this recipe … which is a good thing as my huband can’t stand brown rice. I, too, used 2 cups bread flour, 1 cup wheat, and added a dash of gluten stuff (can’t remember name if it and too lazy to get up and look) to ensure a nice rise. Used brown Jasmine rice which gave it a lovely scent (cooked rice for 35″ to ensure it was done) Baked @ 350 for 35″ – lovely.
Really good. I didn’t use a bread machine but it doesn’t matter it made a great tasting loaf of bread. I did use 2 C White flour and 1 C whole wheat flour.
I ended up using white rice since that is what we had on hand. This had a very nice texture, but a similar taste to a normal white bread. I plan to try this with the brown rice to see if it is better.
I added 1/2 cup wheat germ and some extra sugar. Otherwise, I followed the rest of the recipe exactly. Nice, chewy texture.
I added 1/2 cup wheat germ and some extra sugar. Otherwise, I followed the rest of the recipe exactly. Nice, chewy texture.
Excellent bread but make sure the brown rice is completely cooked.
I would actually give this recipe four and a half stars. It’s very tasty however I think that the rice needs to be cooked for the full 40 minutes that it takes to cook brown rice. I will definitely make this recipe again!
Turned out lovely!!Too good. I just used 1/3 whole wheat flour. Thanks for a great recipe. I don’t have a bread machine. I let it rise twice, then shaped , raised again and baked at 350 F for 40 mins. Perfect!!!!
Improves substantially when using fully cooked brown rice and subbing in 3/4 cup wheat flour.
Wonderful bread! I love the texture. The only thing I did different than the original recipe is I used half bread flour and half wheat flour. I was trying to find a healthier version of fresh bread that I could make, and I found it. This bread is highly recommended!
My family loves this bread – it has become our favorite!
A really yummy bread! I loved the chewiness of the brown rice in the bread.
This was a great easy recipe. However as the recipe didn’t specify white or wholewheat bread flour I used wholewheat as that was all I had. Any how I doubled the recipe to make a bigger loaf and it turned out great. As I eat a lot of rice this will probably be my staple loaf in the week! Excellent Recipe!