Rice bread

We often have left over rice from dinner, instead of wasting it I now used it to make bread. I replaced water to light milk and a little more honey to replace sugar.  It gives me milky beautiful strong honey flavour hence not overpowering the aroma of the rice.  It has an interesting texture as it is chewy, you just don't feel like you are eating a slice of bread but a slice of cake!
The bread is absolutely yummy, no regrets.

Simple recipe here:

1.  3 cups of bread flour
2.  1 tablespoon oil
3.  2 tablespoon honey
4.  1 teaspoon salt
5.  1 tablespoon skim milk powder
6.  1 cup of lukewarm milk
7.  1 cup cooked rice ( any kind of rice, with one tablespoon of water get it blended or processed with food processor).
8.  1 egg as counted into the water.
9.  1 teaspoon yeast

Method( I used food processor):

1.  Mix liquid ingredients and refrigerate until cold ( 10 minutes).  Wet ingredients are refrigerated to counteract the heat of the food processor, which otherwise might kill the yeast.
2.  Put dry ingredients into food processor with blade attached and mix well with a short pulses of the blade.
3.  Add wet ingredients while blade is running and process "briefly" just enough to come together, forming a smooth and soft ball. Dough should easily come away from sides of the bowl of the blade.
5. Remove dough from food processor and proceed with first rise for about one hour or until it doubled its size.
7. Oil your hands for easy handling of the dough.  Deflate air bubbles and shape it into a ball. Rest gluten for 10 minutes.
8. Roll it like the way you would for swiss roll and tuck 2 ends in.
9. Place it in the loaf pan to rise for one hour or until size doubled.
10. Bake in pre-heated oven 180 deg, 30 minutes or until golden brown.

Note:  You may also choose option to use bread machine or hand / mixer for kneading.