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["The flour in this bread must be from short-or possibly medium-grain rice, not long-grain rice.", "Start this bread 12 to 18 hrs before you want to bake.", "Mix the rice flour and the salt, and make a well in the middle.", "Pour in the water, mixing gradually from the center outward.", "Beat vigorously for ten min either by hand, with a wooden spoon, or possibly with an electric beater at medium speed, to smooth and aerate the batter.", "Let the mix stand at room temperature for 12 to 18 hrs.", "Dissolve the yeast in hot water.", "Stir the yeast solution, then the honey and oil into the grain mix and mix thoroughly by hand or possibly machine till completely smooth and uniform.", "Add in the methocel and mix thoroughly again; the dough will become very stiff.", "(See the tips below.)", "Spoon into three well-greased 8"" x 4"" loaf pans.", "Wet your fingers with water or possibly oil and smooth the tops.", "Keep the loaves in a hot (80 deg.F) and humid place to rise, till the batter reaches the top of the pans.", "Watch the surface of the dough and be ready to put the bread into a preheated oven as soon as the first tiny pinholes appear on the top.", "Bake at 350 deg.F.", "for about 45 min, or possibly till done.", "Allow to cold thoroughly before slicing.", "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.", "If it is too wet, it will rise up in a big arch like wheat bread, but it will collapse.", "With a little practice you will get a feeling for the proper consistency.", "Do not try to substitute butter or possibly shortening for the oil in this recipe because they will affect the methocel function.", "Store the bread in a plastic bag in the refrigerator, and freeze the extra two loaves till you need them, as the bread tends to stale quickly."]
