Reviewed: Jun. 4, 2008

A really yummy bread! I loved the chewiness of the brown rice in the bread.

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Jenn

	Cooking Level: Intermediate Living In: West Chester, Pennsylvania, USA
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Reviewed: May 16, 2008

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!

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moonpig

	Cooking Level: Expert Home Town: Liverpool, Merseyside, England, U.K.
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Reviewed: Apr. 15, 2008

This is pretty good and a great way to disguise healthy food for my kids. The rise is a lot less detectable than I expected. The flavor is nice.

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Nettie's Sister


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Reviewed: Feb. 17, 2008

We liked this bread although we didn't notice too much difference from our regular oat/white bread. I would definately make it again as I like the idea of having the healthy brown rice in it. I will try it with wheat flour and oats added. Thank you for the recipe.

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EMMA37

	Cooking Level: Expert Home Town: Nashua, New Hampshire, USA Living In: Columbia, South Carolina, USA
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Reviewed: 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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shirl

	Cooking Level: Expert Living In: Eagle River, Wisconsin, USA
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Reviewed: 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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Cappi

	Cooking Level: Intermediate Home Town: Titusville, Florida, USA
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Reviewed: Dec. 8, 2007

We both like this bread. Great taste and texture. I had run out of olive oil, so used equal amount of canola oil, next time will make with olive oil.

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sueon

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA
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Reviewed: 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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alphachef


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Reviewed: 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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scotdog98

	Cooking Level: Intermediate Home Town: Duncanville, Texas, USA
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Reviewed: 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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Mollycurls77

	Cooking Level: Expert Home Town: Bridgewater, Nova Scotia, Canada Living In: Moncton, New Brunswick, Canada
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Reviewed: Mar. 26, 2007

This is the best bread ever. I used white rice instead of brown rice. I also added 1/4 cup powdered milk. Honestly, it has the best flavor of any bread Ive ever tasted. I will definitely make this again.

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ashleynicole

	Cooking Level: Intermediate Living In: Provo, Utah, USA
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Reviewed: Jan. 2, 2007

This bread tastes good, not to strong of a flavor. I used instant brown rice which worked fine.

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SAMOYED

	Cooking Level: Expert
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Reviewed: 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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SUSU71

	Cooking Level: Expert Home Town: Oklahoma City, Oklahoma, USA Living In: Houston, Texas, USA
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Reviewed: 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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LynnInHK

	Cooking Level: Expert Home Town: Centreville, Virginia, USA Living In: Hong Kong, Hong Kong Island, Hong Kong
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Reviewed: 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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EREREZ


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Reviewed: 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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MACKALLEN


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Reviewed: 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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SVPORTER


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