Rice Bread In Early America - A Recipe From 1770

Comments · 2.4K

• TO

  @townsends · 8 years ago · pinned

  Today&apos;s featured cookbook ➧ <a href="https://amzn.to/2MCOF6A">https://amzn.to/2MCOF6A</a> ➧➧

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• IT

  @itgetter9 · 7 years ago

  &quot;We need to bring this down to a blood temperature.&quot; &nbsp; That was such an 18th century thing to say. &nbsp;:-)

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• WE

  @weremensch · 8 years ago

  During the 15th and 16th centuries, when the wheat crop failed the cities of Northern Italy would often distribute bread made of other grains to the poor. &nbsp;It was noted in the official records of Genoa at the time that you shouldn&apos;t use rice for this bread; the poor liked it and would eat more.

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• MY

  @MyCarllee · 8 years ago (edited)

  We Chinese people love Rice bread, too. I used to eat that every morning. We use steaming instead of baking though

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• TR

  @trijezdci4588 · 6 years ago

  You can improve the structure by adding a teaspoon of psyllium husks. Those contain the same kind of long chained sugars that are responsible for the rise of rye doughs but they are gluten-free. They will soak up a lot of water and form a gel that will trap the CO2 and form bubbles in the dough. You will get a more pronounced rise and a more open crumb as a result.<br><br><br>As for the lack of flavour, this is not the fault of the rice flour, but due to the very short fermentation time. Ideally, you want to use long fermentation, say overnight in the fridge. That will develop flavours. Using wild yeasts like you do in the video is preferable to using commercial yeast because the commercial yeast acts too fast. Ideally, you make a sponge first by mixing a small portion of the flour with the yeast water and let that rest for several hours until it becomes spongy.<br><br><br>The cooked rice flour is called a water roux or a jelly and the process is called gelatinisation. For that, you should only use 5% of the total flour then add 1/5 of starch (potato starch works well) and then mix this with five times the weight of water, stirr well, add the salt of your recipe, then bring the water to a boil while constantly stirring. At about 65 Celsius the mixture will gelatinise. Take it off the heat and then continue to stirr for one or two more minutes, then put the casserole into a cold water bath to cool it down.<br><br><br>Last but not least, you want your flour to soak up all the water well and get some enzymatic activity going before you add the yeast sponge and the psyllium husks, so mix the remaining flour with the remaining water and let it rest for 45 mins to an hour. This is called autolyse. Then add the yeast sponge and psyllium husks and mix, let it rest for 45 mins to an hour before adding the rice jelly with the salt in it. Then mix well and put the resulting dough into the fridge to ferment over night.<br><br><br>The next day, form a loaf and bake in a dutch oven, or in a cast iron loaf pan. For the last 10 minutes remove the loaf from the dutch oven or loaf pan and bake plain to get a nicer, browner crust. Adding a tea spoon of sugar or honey to the dough also helps to get a nicer, browner crust.

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• TH

  @thunderusnight · 6 years ago

  I am a huge history buff in this time period and I have celiac disease sadly so I&apos;m gluten free and that&apos;s an issue but this has made me so happy that I will be able to follow this recipe I will definitely try this

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• TA

  @tauIrrydah · 8 years ago

  Cooking with non-Newtonian fluids!

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• PE

  @peshgirl · 8 years ago

  The cooking of the rice flour in the beginning created the structure for the yeast bubbles to hold on to. That&apos;s why it works as a gluten free raised bread.

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• BA

  @Baron_Lio · 6 years ago

  I really enjoy his cadence, and how he explains things, super friendly, and just sucks you into the topic.

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• AN

  @anniepark2050 · 5 years ago

  has anyone else rewatched this over and over just because the texture of that bread looks so good

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• SS

  @sststr · 8 years ago

  In Asia it&apos;s common to make a steamed bread using rice flour. &nbsp;Even though it&apos;s just as basic as this recipe, the steaming makes it so moist it is so good I can&apos;t stop eating it, even just by itself! &nbsp;But of course, they like to stuff their steamed bread with all kinds of things: meats or bean paste or other goodies. &nbsp;I expect that bread you made there would probably work really well as a side to a beef stew!

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• KO

  @KoriEmerson · 8 years ago

  I want to have a kitchen filled with only your bowls and plates and all that jazz. It&apos;s all so cozy

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