Late night bread making for the weekend. First time used leftover cooked rice and yoghurt.
the love of spreading half kaya and half butter on a slice of bread…
I love the softness. Even after 2 days, the bread still remains soft. I think yoghurt and rice is the reason
cooked rice 100g
warm water 100ml
cooked rice paste 1 (above)
bread flour 200g
wholemeal flour 80g
instant dry yeast 3/4 ts
salt 1/4 ts
unsalted butter 30g
Add 100g cooked rice into 100ml warm water,Set aside for 15mins until the mixture cools down. Add all the ingredients except butter and knead into a dough. Rub in butter and continue to knead until smooth and elastic. Set aside for proofing until 2 hours. Punch out the air. Roll out desired shape and place inside the bread loaf tin and proof for 60mins or so until it rch 80% of the cake tin. Bake in preheated oven at 170C for 40mins.