How to make it

  • Place rice and oil in a large measuring cup and add enough water to reach the 1 1/2 c. mark.
  • Dump into bread machine pan or mixing bowl.
  • If using a bread machine, add rest of ingredients in the order listed, set to desired setting and start. I prefer to use the dough cycle then take the dough out and form a loaf, let rise in my bread pan and bake at 350 for 30 minutes.
  • If using a stand mixer, add the flour last, cup by cup. If mixing by hand I will also add the flour at the last and then knead for 6 to 8 minutes before letting it rise, covered, in a greased bowl.
  • Form into a loaf, let rise in loaf pan and bake 350 for 30 minutes.
  • Remove from pan immediately.

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  • shutterbug9 6 years ago
    Years ago I went wheat free for a decade, and there were some special flours, no substitute milks, nothing! I had to make everything from scratch. I found a conversion table as to how much rice flour against a cup of wheat and so on down the list. Then I used my blender recipe book and made neat quick breads. I couldn't use eggs so I used egg-substitute (just more baking powder and soda as I recall, but it's still sold I'm sure) and I would use bananas or applesauce, etc. There were no substitute milks (i.e., almond, rice, soy) so fruit or water with nondairy creamer was used). It was very slim picken's back in the early 80s. You can make up anything once you get the hang of it. I have never used yeast with anything but wheat (I used to always make 100% stone ground whole wheat weekly so I had to let that one go because the rice flour was not as fine as it is now). I'm going to use the recipes here with minor changes for what I can tolerate. I'm going to try again without wheat to see if it will help my IBS. I'm glad to find this site as it will help a lot! Thank you!!
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  • 22566 7 years ago
    Oh boy...nothing is as fine as coming through the door and having the aroma of fresh baked bread waffting in the air, drifting through your nostrils, triggering the sensors in your cortex that have that... Yummmm imprint.
    Thank-you for this very nice rice bread recipe.
    Kind Regards
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