The dough was turned into a baking machine.
Mix sugar, salt, and yeast with ingredients other than butter, then use hand kneading or machine kneading.
I heard that the first fermentation is not necessary when making bread with rice flour, so it's round and medium fermentation.
Cover top with wet cotton cloth or wrap for about 20 minutes.

After fermentation, fold it well and panning

The second fermentation is twice as bulky? It should be done until it swells, but I let it ferment for about 45 minutes. You can skip it, but I put a bit of milk on the top.

Put it in a preheated oven at 170 degrees and bake it for about 20 minutes to complete! After baking, I spread butter thinly on the top.

Dad's hand suddenly appears [Laughing] Do you see the bread!!

a piece of bread.
I made it in a mini pound frame, and it's cute because it's mini-mini size

Well, I've been thinking about baking rice powder for a long time, but compared to flour, the price is different, the moisture content is different, so it's difficult to bake, and there are not many recipes, so I haven't been able to try it.
Then, I made up my mind to try it this time, but it wasn't difficult because it was basic bread!!
1) I think it's a great advantage that there's no first fermentation, so it saves a lot of time
2) The more you chew it, the more savory it tastes
That's what I felt,
3)I don't know if it's because it's bread with a lot of whipped cream, so I'm going to make it with just milk and eggs.
And before I made rice bread, I was most worried about the bread becoming like rice cake
In fact, it doesn't feel as soft as regular flour bread, but it wasn't like rice cake at all. It's a little chewy?It does feel like that.
But should I say that it has a tight sense of organization... It doesn't feel tough either. When I made Genuwaz, I only felt the difference between the separate law and the public law.
I'm afraid it's going to get cakey If you're worried, I think you can just try it!!