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1
The flour in this bread must be from short-or medium-grain rice, not long-grain rice.
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2
Start this bread 12 to 18 hours before you want to bake.
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3
Mix the rice flour and the salt, and make a well in the middle.
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4
Pour in the water, mixing gradually from the center outward.
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5
Beat vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at medium speed, to smooth and aerate the batter.
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6
Let the mixture stand at room temperature for 12 to 18 hours.
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7
Dissolve the yeast in warm water.
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8
Stir the yeast solution, then the honey and oil into the grain mixture and mix thoroughly by hand or machine until completely smooth and uniform.
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9
Add the methocel and mix thoroughly again; the dough will become very stiff.
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10
(See the tips below.)
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11
Spoon into three well-greased 8 x 4 inch loaf pans.
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12
Wet your fingers with water or oil and smooth the tops.
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13
Keep the loaves in a warm and humid place to rise, until the batter reaches the top of the pans.
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14
Watch the surface of the dough and be ready to put the bread into a preheated oven as soon as the first tiny pin holes appear on the top.
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15
Bake at 350F (180C) F for about 45 minutes, or until done.
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16
Allow to cool thoroughly before slicing.
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17
SOME TIPS: If the dough was too stiff, its surface will be full of holes before it can rise, and the bread will be dense.
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18
If it is too wet, it will rise up in a big arch like wheat bread, but it will collapse.
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19
With a little practice you will get a feeling for the proper consistency.
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20
Don't try to substitute butter or shortening for the oil in this recipe because they will affect the methocel function.
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21
Store the bread in a plastic bag in the refrigerator, and freeze the extra two loaves until you need them, as the bread tends to stale quickly.
