Arborio Rice Bread
Adapted from Della Fattoria Bread
Preparation time: 20 minutes plus two periods of resting time
Cooking time: 20 minutes plus 40 minutes
Makes 1 loaf
- 80g/2.8ozs. arborio rice
- 210g/7.4ozs. water
- 367g/12.97ozs. bread flour (sorry to be so weird with numbers, I halved the original recipe's amount)
- 1/2 tablespoon instant dried yeast
- 1 cup water, room temperature
- Oil for greasing
Step 1 - Rinse rice until the water runs clear (about 2-3 times) and add water. Bring to a boil and then turn down to low making sure to keep the lid on. Steam for 15-20 minutes making sure not to lift lid. Allow to cool for 5-10 minutes.
Step 2 - Whisk the flour and yeast together and add to the bowl of an electric mixer fitted with a dough hook attachment. Add the rice mixture and mix together. Then add the water and knead until elastic - about 5 minutes with the dough hook or 8 minutes by hand.
Step 3 - Grease a large bowl with oil and shape the dough into a round and turn it in the bowl so that the ball of dough is coated in oil. Cover with cling film and allow to prove until double in size. Punch down and add salt and knead for 1 minute again.
Step 4 - Preheat oven to 200C/400F. Grease a large loaf tin and place the dough in this. Brush with more oil and cover with cling film and allow to rise again for about 30 minutes or so or until the dough rises to the rim of the tin. Bake in the preheated oven for 35-40 minutes. Allow to cool for a few minutes before turning out of the tin and cooling it on a rack completely.