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Rice bread
Time required: about 4 h
●
For reset
●
To stop after started (Hold)
Preparations
( P.EN16 )
①
Install blade in the bread pan.
②
Add in flour, water and other ingredients (except instant dry yeast).
③
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Reduce about 5
℃
cold water by 10 mL
when the room temperature is above 25
℃
.
Rice bread
204 kcal (1 of the 6 pieces cut)
(When rice is 110
g
in weight)
High-gluten our 230
g
Cooled rice 80 ~ 110
g
Butter 10
g
Granulated sugar 2 tbsp (24
g
)
Milk powder 1 tbsp (6
g
)
Salt 1 tsp (5
g
)
Water
＊
160 mL
Instant dry yeast ¾ tsp (2.1
g
)
Ingredients
●
You may also use brown rice or saffron rice to
substitute rice.
●
The height and taste of bread may vary
depending on rice quantity.
●
The more the rice is, the softer the baked bread
will be.
●
The rice shall be cooled down in the refrigerator
when the room temperature is over 30
℃
.
●
Keep flours in a refrigerator for cooling when
room temperature is above 30
℃
.
●
You may use timer function. But do not use
cooked rice that has been stored (or defrosted)
for more than one day.
●
Rice would keep its original state at time.
●
Rice bread has a high content of water and may deteriorate easily.
Please eat it as soon as possible.
(Summer: on the same day Winter: within two days)
Select menu “6”
Start
▓
To add raisins and
other ingredients
▓
To select crust colour
▓
Setting timer for
completion time
(P.EN18)
(P.EN20)
(P.EN20)
Please see
P.EN10
for the baking
procedure.
Press “Stop” when you hear the beep sound. Take
out the bread pan and cool it for about 2 min. Then
take out the bread
EN24
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