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Moist and Chewy! Rice Flour Bread Dough

Moist and Chewy! Rice Flour Bread Dough

This bread dough is 20% rice flour, so the bread turns out moist and chewy.

Ingredients

Bread (strong) flour
240 g
Rice flour (100%)
60 g
Sugar
20 g
Salt
5 g
Dry yeast
6 g
Milk
220 g
Shortening
20 g

Steps

1. This rice flour is sold in the baking section of the supermarket.
2. The shortening should be added only after the gluten forms strands (to the point where the dough can be thinly stretched until it's translucent).
3. When making the dough in a bread machine, knead together all of the ingredients except for the shortening, then add it after about 10 minutes.
4. When kneading the dough in the bread machine, the dough will mature quickly if you combine all the ingredients from the start.
5. Take the shortening out of the refrigerator, and bring to room temperature (so as not to reduce the temperature of the dough).
6. The appropriate milk temperature: 30℃ for spring and fall, about 10℃ for summer, and about 45℃ in the winter, for which I heat it in the microwave.
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Story Behind this Recipe

I made this to recreate a bread that's sold at my neighborhood bakery.