Rice Yoghurt Loaf Bread


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


bread dough
cooked rice paste 1 (above)
bread flour 200g
wholemeal flour 80g
instant dry yeast 3/4 ts
salt 1/4 ts
sugar 30g
unsalted butter 30g
yoghurt 80g
milk wash

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.


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