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Brown Rice Bread
SUBMITTED BY:
Dan
PHOTO BY:
LynnInHK
"This recipe is for a bread machine. The bread has a crunchy crust, but a light, moist middle."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 20 Min
Original recipe yield 1 - 1.5 pound loaf
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup brown rice
2/3 cup water
1 1/2 tablespoons olive oil
warm water
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 26, 2003 by SVPORTER
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SVPORTER
Sep. 26, 2003
This was a really great tasting loaf of bread. It was so moist and smooth. I've never made bread in my bread machine, except from a mix before, and it was so delicious! The whole family loved it! However, I did cook the rice for 40 minutes until it was fully cooked.
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9 users found this review helpful
This was a really great tasting loaf of bread. It was so moist and smooth. I've never made...
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Reviewed on May 3, 2005 by
LynnInHK
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LynnInHK
May 3, 2005
Didn't use bread machine, baked for about 40 min at 350F. The brown rice gives it texture and a slightly sweet taste.
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7 users found this review helpful
Didn't use bread machine, baked for about 40 min at 350F. The brown rice gives it texture and...
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Reviewed on Feb. 3, 2008 by
shirl
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shirl
Feb. 3, 2008
We have tried it with different rices and all turn out wonderful. It is perfect for toast and it also makes the BEST grilled cheese sandwiches ever.
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4 users found this review helpful
We have tried it with different rices and all turn out wonderful. It is perfect for toast and...
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Reviewed on Nov. 17, 2003 by MACKALLEN
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MACKALLEN
Nov. 17, 2003
I made some alterations in this recipe to make the bread less glycemic. I used 1/4 c. all-purpose flour with the water and yeast to make a sponge. I then used 3/4 c. gluten, 1 c. cooked brown rice, and 1 c. whole wheat flour (plus a little more to knead). The bread didn't rise as high as I would have liked, but it tasted great--just a little bit sweet, chewy, and soft. Next time I will use less rice and more whole wheat flour. I think it would have been perfect if I had done that this time. I'm also going to try it with wild rice. Thanks Dan!
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4 users found this review helpful
I made some alterations in this recipe to make the bread less glycemic. I used 1/4 c....
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Reviewed on Apr. 13, 2007 by
scotdog98
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scotdog98
Apr. 13, 2007
Delicious! I had brown rice today at a Chinese Restaurant & brought home my leftovers. I was able to skip the first part. Thanks for sharing.
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3 users found this review helpful
Delicious! I had brown rice today at a Chinese Restaurant & brought home my leftovers. I was...
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Reviewed on Apr. 6, 2007 by
Mollycurls77
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Mollycurls77
Apr. 6, 2007
I set my machine to the dough cycle, and then kneeded the dough in some extra flour until it was smooth. I formed a loaf and set it to rise in a bread pan, then baked at 350 degrees for 30-35 mintutes. This turned out beautifully, and I'll definately keep the recipe. Great way to use up leftover rice!
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3 users found this review helpful
I set my machine to the dough cycle, and then kneeded the dough in some extra flour until it...
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Reviewed on Jun. 30, 2005 by
SUSU71
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SUSU71
Jun. 30, 2005
Used my bread machine and the bread baked out of the pan - big mess on my hands there! But the bread was awesome! It was light and yummy! I nearly ate the whole loaf myself - while it was warm. This is definitely a keeper for my family. Thanks for sharing Dan!
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3 users found this review helpful
Used my bread machine and the bread baked out of the pan - big mess on my hands there! But...
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Reviewed on Jul. 12, 2004 by EREREZ
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EREREZ
Jul. 12, 2004
A great recipe! Instead of the rice you can use Bulgur (or Burgul-which is Toasted cracked soft white wheat) that was immersed in boiling water for 30 minutes or so (until softened).
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3 users found this review helpful
A great recipe! Instead of the rice you can use Bulgur (or Burgul-which is Toasted cracked...
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Reviewed on Jan. 5, 2008 by
Cappi
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Cappi
Jan. 5, 2008
Excellent bread. I didn't have bread flour, all I had was whole white wheat flour(which is a little more heavier than reg flour but lighter than whole wheat) and all purpose flour. Baked it in the oven, and came out great. The boys loved it. We will keep this one and make regularly.
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2 users found this review helpful
Excellent bread. I didn't have bread flour, all I had was whole white wheat flour(which is a...
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Reviewed on Nov. 26, 2007 by alphachef
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alphachef
Nov. 26, 2007
I tweaked this recipe a bit, cutting back on the flour and substituting milled flaxseed, wheat germ, and oatmeal for the missing flour. It was still perfect, crispy crust and light and moist on the inside. I highly recommend this recipe, which allows plenty of room for experimentation!
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2 users found this review helpful
I tweaked this recipe a bit, cutting back on the flour and substituting milled flaxseed, wheat...
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