Ingredients
- 1 cup cooked rice (white or jasmine rice works best)
- 2 cups all-purpose flour
- 2 tsp active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- ¾ cup warm water (about 110°F / 43°C)
- 2 tbsp vegetable oil or melted butter
- (Optional) 1 tbsp milk powder for extra softness
Instructions
- Activate the yeast:
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes, until foamy.
- Blend the rice:
Add the cooked rice and oil (or butter) to a blender with ¼ cup of water. Blend until smooth and creamy.
- Prepare the dough:
In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and blended rice. Mix until a dough starts to form.
- Knead:
Transfer to a floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic.
- First rise:
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the bread:
Punch down the dough, shape it into a loaf or rolls, and place it into a greased baking pan.
- Second rise:
Cover again and let rise for another 30 minutes.
- Bake:
Preheat your oven to 180°C (350°F). Bake for 25–30 minutes, or until golden brown on top.
- Cool & serve:
Let the bread cool completely on a rack before slicing. Soft, fluffy, and slightly sweet—perfect with butter or jam!
Would you like me to give a no-oven (stovetop) version too?
