Place the ingredients into the bread maker and let it knead for about 20 minutes. Remove from the bread maker before it rises.
Shape it into a ball, cover it with a damp towel, and let it sit for 15 minutes.
Roll the dough out into an ellipse. Fold the left and right sides toward the center, then fold in half and tightly seal the seams.
Let it sit at 40℃ for 30 minutes until doubled in size.
Score the tops with 5 slices. First slice 1 notch in the center, and then 2 on either side. Just slice and leave them be!
Bake for 20-30 minutes at 190℃. Adjust the time based on your oven.
This large milky hearth bread will fill up an entire baking tray. You could also divide the dough in half and make two small loaves.
If you have the time, try letting it rise the first time (until double in size!) ( )b It will become even chewier.
With the first rising it becomes fluffy and chewy. Without the first rising, it turns out a bit lighter. Try both types and enjoy the two different textures.
Story Behind this Recipe
I wanted to try making something with rice flour.
This milky hearth bread is easy to make with the bread maker and doesn't require a first rising.
This milky hearth bread looks cute when sliced from the notches cut into the top. If you don't have a bread knife to cut the notches, you can use a double-edged razor that can usually be found at hardware stores to cleanly slice through. Notch the center first and then slice 2 slits on either side.