Becky Luigart-Stayner; Fonda Shaia
Yield
2 loaves, 12 slices per loaf (serving size: 1 slice)

You can use just about any kind of rice in this chewy bread. Letting the dough for this recipe rise will be the best spent hour you’ve had in your kitchen lately. The best news? While it rises, you can be anywhere else you'd like to be: on the porch with a drink, sipping coffee on the armchair, or even grabbing a quick manicure.

How to Make It

Step 1

Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).

Step 3

Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.

Step 4

Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Step 5

Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.

Step 6

Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Step 7

Preheat oven to 375°.

Step 8

Bake at 375° for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

CookingCrazy's Review

esanders
November 07, 2011
I haven't made this yet, but have a question. Can whole wheat flour be substituted in place of the white flour. We only eat wheat bread, so would like to give this a try with the substituted flour. It sounds like a nice and easy bread recipe. Thanks.

SirCharlesR57's Review

CookingCrazy
November 04, 2011
I haven't made this yet but would like to ask a few questions about it. Could I make this in my bread machine? It will hold up to a 2 lb. loaf. Should I half the recipe for the machine? How long would I cook it?

thinkpink101's Review

thinkpink101
January 23, 2010
Love this recipe!! Bread comes out really moist, it keeps for a couple of days and makes great toast. I use less flour than directed, and sometimes I add some oatmeal and/or toasted wheat germ. I have been making this bread for years and it's always turned out great.

esanders's Review

SirCharlesR57
May 31, 2009
This was easy to make and resulted in a chewy bread that works well for sandwiches or toast. I used short grain sushi rice, which might have resulted in an chewier texture. Would definitely make again.