All Time Favourite Rice Batter Bread
Honey Rice Batter Bread recipe
Yield
24 servingsPrep
20 minCook
1 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
brown rice flour
|
* |
| 1 | teaspoon |
sea salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | cups |
water
warm |
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
brown rice flour
|
* |
| 5 | ml |
sea salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 473 | ml |
water
warm |
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
yeast, active dry
|
|
Directions
Combine rice flour, salt and baking powder. In a separate bowl, combine remaining ingredients and let set until bubbly.
Sprinkle water on the bottom of a 5x9 inch loaf pan and place a piece of wax paper so that it sticks to the bottom, then oil and flour the sides.
Combine both mixtures and pour into pan. Bake for one hour at 375℉ (190℃). Loaf should be lightly brown on top. Leave in pan until cool and cut with wax paper still in place.
