Rice Honey Bread / 粳米蜂蜜面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Whisk together the rice, milk, yeast and honey in a bowl. In another bowl, combine the flour and salt, then pour the liquid in and mix until you have a soft sticky dough. Cover and leave for 10 minutes.
Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
Grease a 27x10 cm loaf tin. Shape the dough into a roll and place it into the tin seam-side down. Cover the dough with a cling film and leave for 1 hour or until doubled. Dust the top with flour. Preheat the oven to 210C/410F. Bake the bread for 25 minutes, then reduce the heat to 190C/375F and bake for a further 20 minutes until the loaf has pulled away slightly from the sides of the tin and is a golden-brown. Remove from the tin and leave to cool on a wire rack.

米饭，牛奶，酵母和蜂蜜入盆拌匀。另取一盆，混合面粉和食盐，倒入酵母液混合所有材料。面团会比较软且有些粘，盖上保鲜膜置10分钟。
台面抹上1小勺橄榄油，放上面团揉圆且匀滑，约10秒钟。搅拌盆洗净抹干，擦上1小勺橄榄油。放回面团，盖上保鲜膜后松弛10分钟。取出面团放到抹油的台面，轻揉面团片刻，放回盆里，盖上保鲜膜置于暖处发酵1小时。
27x10厘米左右的面包模抹油备用。面团揉成长条状，接口朝下放入模子，盖上保鲜膜醒1小时左右直到双倍大，表面洒上一层面粉。烤箱预热至210C/410F。烤25分钟后温度调低至190C/375F，继续烘焙20分钟直到面包稍微离模且呈金黄色。脱模后架上晾凉。

"Rice Honey Bread / 粳米蜂蜜面包" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes