100% rice flour bread

197

Ingredients

  • 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:
★★★★

Directions

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♪

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