Anonymous Fri Oct 07 16:41:41 2005

6 c Brown rice flour

1 tb Salt

2-2/3 c Tepid water

4 ts Active dry yeast

1/2 c Warm water

2 tb Honey

1/4 c Oil

1/4 c Methocel (from health food

Store)

The flour in this bread must be from short or medium grain rice, not long grain rice. Start

this bread 12 - 18 hours before you want to bake. Mix the rice flour and the salt, and make a

well in the middle. Pour in the water, mixing gradually from the center outward. Beat

vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at

medium speed, to smooth and aerate the batter. Let the mixture stand at room

temperature from 12 to 18 hours. Dissolve the yeast in warm water. Stir the yeast solution

then the honey and oil into the grain mixture and mix thoroughly by hand or machine until

completely smooth and uniform. Add the methocel and mix thoroughly again; the dough

will become very stiff. (see below) Spoon into three well greased 8 x 4 loaf pans. Wet your

fingers with water or oil and smooth the tops. Keep the loaves in a warm (80degree) and

humid place to rise, until the batter reaches the top of the pans. Watch the surface of the

dough an

d be ready to put the bread into a preheated oven as soon as the first tiny pinholes appear

on the top. Bake at 350 degrees for about 45 or until done. Allow to cool thoroughly before

slicing. Some tops: If the dough was too stiff, its surface will be full of holes before it can

rise, and the bread will be dense.. If it is too wet, it will rise up in a big arch like wheat

bread, but it will collapse. With a little practice you will get a feeling for the proper

consistency. Do not try to substitute butter or shortening for the oil in this recipe because

they will affect the methocel function. Store the bread in a plastic bag in the refrigerator and

freeze the extra two loaves until you need them as t;his bread tends to stale quickly.

Methocel may be available at health food stores or from Ener G Foods Inc PO Box 24723,

Seattle Washington 98124-0723 Laurels Kitchen Bread Book == Courtesy of Dale & Gail

Shipp, Columbia Md. ==