Description
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Discover how to make yeast and rice bread—moist, fluffy, and perfect for toast, sandwiches, or as a side to any meal.
Ingredients
3/4 cup uncooked rice
3 cups water
1/3 cup lukewarm milk
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon yeast
3 cups all-purpose flour
2 tablespoons vegetable oil
Instructions
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Cook the Rice
Rinse rice under cold water. Combine with 3 cups water in a saucepan.
Bring to a boil, then reduce heat to low and cover. Cook for 15–20 minutes until tender and water is absorbed. Let cool. -
Activate the Yeast
Warm the milk until lukewarm. Stir in sugar and yeast. Let sit 5–10 minutes until frothy. -
Make the Dough
In a large bowl, mix cooled rice, salt, and oil. Add yeast mixture. Gradually stir in flour until a soft, slightly sticky dough forms. -
Knead the Dough
Turn dough onto floured surface. Knead for about 10 minutes until smooth and elastic. -
First Rise
Place in a greased bowl, cover with a towel, and let rise 1–2 hours until doubled in size. -
Shape and Second Rise
Punch down dough, shape into a loaf, and place in greased bread pan. Cover and rise again for 45 minutes to 1 hour. -
Bake
Preheat oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and sounds hollow when tapped. Tent with foil if browning too quickly. -
Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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Make sure the rice is fully cooled before mixing with yeast.
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Slightly sticky dough is okay—avoid adding too much flour.
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Let the dough rise in a warm, draft-free area for best results.
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For extra flavor, mix in herbs, cheese, or use brown rice.
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Always cool the loaf fully before slicing to maintain structure.
- Prep Time: 25minutes
- Cook Time: 35minutes