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1
Put the cooked rice and water in a pan, cover with a lid and bring to a boil.
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2
Turn off the heat and leave to cool with the lid on.
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3
The photo shows the pan of rice after it's cooled.
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4
Put all the ingredients except for the butter in a bread machine and switch it on.
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5
Add the butter 5 minutes in.
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6
Take out the dough and deflate it by punching it down lightly.
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7
Divide into 3 pieces and round off each piece.
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8
Rest for 20 minutes.
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9
When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm.
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10
This is a very sticky dough, so flour your work surface, rolling pin etc.
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11
generously.
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12
Fold the dough in so that it overlaps a bit in the middle.
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13
Roll up from the end.
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14
Pinch the seams tightly closed.
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15
Line up the rolled dough in a greased bread pan towards one side.
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16
Leave for the 2nd rising.
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17
Start preheating the oven with the baking tray in to 160C.
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18
The dough is done rising when the tops have risen a bit above the rim of the pan.
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19
Raise the oven temperature to 200C and bake for 30 minutes.
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20
Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark.
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21
When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish.
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22
The crumb is finely textured, very moist and soft even the next day.
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23
It has a silky mouth feel.
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24
The bread doesn't get stale fast either.
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25
It's a substantial bread that fills you up.
