Chewy Rice Flour Bread
Chewy Rice Flour Bread

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chewy rice flour bread. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Chewy Rice Flour Bread. I wanted to recreate the rice flour bread that is sold at my neighborhood's bakery. These also taste good if you dribble some olive oil into the notched tops.

Chewy Rice Flour Bread is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chewy Rice Flour Bread is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have chewy rice flour bread using 3 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chewy Rice Flour Bread:
  1. Take 1 Rice Flour Bread Dough
  2. Take 3 grams x 12 Butter (to finish)
  3. Get 1 dash Milk (to finish)

Rustic and romantic, this prized bread from northwestern Italy is the most perfect combination of crispy, fluffy, chewy and Indeed, focaccia is also known as "olive oil bread" for that reason. Authentic focaccia is not a thick, dry, fluffy bread. It's crispy-chewy with a generous amount. The bakery uses carefully selected rice flour from Niigata and Kumamoto that was the best in making Fluffy and Chewy bread.

Instructions to make Chewy Rice Flour Bread:
  1. Make the bread dough and let it rise until doubled in size.
  2. After it has risen, divide into 12 portions and knock out the gas. Form into balls and let sit for 15 minutes.
  3. Lightly push on the dough to release the gas. Use a rolling pin to roll the dough out into 10 cm circles.
  4. Use the thumbs from both hands and fold over the top left and right edges towards the center.
  5. Fold towards the bottom.
  6. Bring the bottom edge of the dough to meet the top.
  7. Seal the seams.
  8. Place the sealed edge on the bottom and lightly push with your hand. (This will help prevent the dough from collapsing during rising).
  9. Let the dough rise a second time (about 30 minutes) until 1.5 x larger. (You can use the bread rising function of the oven at 40℃. In the summer, keep them at room temperature.)
  10. Score the tops, spread milk over the surfaces, and top with thinly sliced butter.
  11. Bake for 13-15 minutes in a 180℃ preheated oven.
  12. You can score the breads deep or shallow, both are fine! They will just look different.
  13. Fluffy! Springy! The next day you can heat them up in the microwave. Cover them in plastic wrap and microwave for 20 seconds at 500 W.

No preservatives, no additives and no trans-fatty acids are used, making the bread loved from not only neighbors but people rather far as well. Add the rice flour and quickly fold it into the mixture. Add the almond slices when the rice flour is mostly mixed in, and continue to stir. Cool on a rolling pin to create the folded shape. Glutinous rice flour is made from short grain rice which is sticky when cooked.

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