Bread With Crunchy Crust from Rice Flour – a delicious recipe with Bread, flour, Sugar, Salt, Butter, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
If the egg yolk is cold, warm it to the touch (about 37 C).
2
Add the dry yeast to the specified location in the bread maker and add the other materials to the case.
3
Let your bread maker take care of the first rise.
4
After the first rise separate into 3 pieces, cover with plastic wrap and wet cloth, and let rest for 20 minutes.
5
Stretch out into a rectangle.
6
Fold the short ends into the center and roll it up from the end.
7
Place in your pan.
8
Use your oven's bread rising function to rise the dough a second time at 40C for 60-70 minutes.
9
The specifics may change depending on the season and your oven.
10
Basically have it expand to just under the top of the pan.
11
If working under thedoesn't rise well ingredients then aim for about 65 minutes.
12
Bake at 190C for 25 minutes and it's done.
404
kcal
Calories
9
g
Fat
65
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 grams 287 grams Bread (strong) flour, 50 grams 57 grams Rice flour, 30 grams 34 grams Sugar (or sugar 20 g + condensed milk 15 g), 4 grams 4 grams Salt, and more.
Yes, Bread With Crunchy Crust from Rice Flour falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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