100% rice flour bread

• 220g rice flour（Mizuhochikara）
• 1tsp baking powder（about 5g）
  *Transfer 1 tbsp from a bowl of
  　rice flour to another container
  　and mix with baking powder
• 1tsp dry yeast
• 2tbsp cane sugar
• 1/2tsp salt
• 180-190ml lukewarm water
  *Wrap and microwave 600w
  　for 20 seconds
• 1tbsp olive oil
• 2tsp lemon juice

* For W17cm×D8cm×H6cm pound type

YIELD:
Serves 2

TOTAL TIME:
180  minutes

COST:
middle

DIFFICULTY：
★★★★☆

1 Take 1 tablespoon from the total amount of rice flour and mix it with baking powder.

2 Add salt to the rice flour and mix well.
　Prepare lukewarm water.
　Put water in a heat-resistant container, wrap it, and warm it in a 600w microwave for 20 seconds.
　Add sugar and dry yeast to rice flour, add lukewarm water, and stir with a spatula for about 2 minutes.
　＊Sugar and lukewarm water support the fermentation of yeast, but salt is not compatible, so salt should be mixed in first♪

3 Add olive oil and mix for another 1 minute.

4 Here, if you have a hand mixer, change hands and mix for another 5 minutes.
　If you don’t have a hand mixer, use a whisk to mix it hard!
　If it is sticky, add 1 teaspoon of lukewarm water and continue mixing.

5 Switch to a rubber spatula, add lemon juice and mix for 30 seconds.
　Add (1) and mix for another 1 minute.

6 Perform primary fermentation. Seal the bowl with plastic wrap and keep it at 35 ℃ for 30 minutes.

7 Prepare a parchment paper during fermentation.
　Make a notch along the pound cake mold and make a crease.

8 After the primary fermentation is finished, mix again with a rubber spatula.
　The surface is glossy and bubbles are coming out, but it is okay to mix until it becomes thick, like crushing bubbles. About 3 minutes is a guide.

9 Pour the dough into a bread mold. It is sealed with a wrap as it is and is a secondary fermentation.
　Secondary fermentation is carried out at 35 ℃ for about 40 minutes.
　It is OK if the dough swells about 1.5 times♪

10 Remove the plastic wrap, cover with aluminum foil, and bake in the oven at 160 ℃ for 30 minutes without preheating.

11 Remove the mold from the oven and remove the aluminum foil.
　After applying sesame oil (which does not have a strong scent) with a brush, bake it at 200 ℃ for 12 minutes with the aluminum foil removed, and it is complete.
　＊Sesame oil is for glossing and preventing drying. If you apply it strongly, it will lose its shape, so please apply it gently♪

12 After removing it from the oven, remove it from the mold and let it cool on a net.
　After leaving it for about 5 minutes to remove the rough heat, seal it with plastic wrap and let it cool.
　＊If you cut rice flour bread while it is warm, it will have a strong viscosity and will stick to the kitchen knife, so it will cut cleanly if it is completely cooled for half a day to a day♪