Rice Cooker Bread Recipe

Looking for an easy Rice Cooker Bread recipe? Learn how to make Rice Cooker Bread using healthy ingredients.


Submitted by chiyo

Makes 4 servings



Bake Bread in your rice cooker from here: http://www.wikihow.com/Make-Rice-Cooker-Bread

Recipe Ingredients for Rice Cooker Bread

188 grams flour (1.5 cups)
5 grams yeast (about 1.25 teaspoon)
21 grams sugar (about 1.5 tbsp)
6 1/2 grams salt (about 1.5 tsp)
21 grams butter (about 1.5 tbsp)
30 ml milk (1 oz.)
180 ml water (6 oz.)

Recipe Directions for Rice Cooker Bread

  1. Carefully read all instructions, especially the fire hazard warnings below them.

  2. Put 5g yeast into a bowl or cup and add a pinch of sugar and about 1/4 cup warm water. Allow it stand for approximately ten minutes.

  3. In the meantime, pour the flour, along with salt and sugar directly into the rice cooker.

  4. Pour the milk into the flour that is now in the rice cooker.

  5. Pour the yeast mixture from the first step directly into the dry ingredients.

  6. Form the dough into a ball after kneading for 8-10 minutes, adding a little more flour if it seems too wet. If the dough feels very sticky, then dip your hands into some flour so that the dough will not stick as you roll it.

  7. Add butter to the dough ball. It might be easier to cut the butter into small pieces. Also the butter should be soft and at room temperature. The butter will also help to grease the rice cooker bowl, so that the bread will not stick to the sides. Knead the butter into the ball until the butter is completely absorbed into the dough and has no lumps.

  8. Allow to sit for an hour in the rice cooker bowl in a warm area or on a warm setting. This is the first dough rise.

  9. Notice that the dough, as it sits undisturbed doubles in size. This is because the yeast in there is eating up the starch and sugars in the flour and breathing out carbon dioxide. The carbon dioxide dissolves into the dough, and either escapes, or expands the air bubbles in the dough that were there from mixing causes dough to get bigger!

  10. Lift the dough from the bowl and with some force, toss it back. Do this a few times, until the dough returns to its original size. Once again allow it to sit in a warm area. This is now the second and final rise.

  11. Note that the second rise will be the same as the first. Just leave it alone for one hour, and it will puff back up to double its size. Yeast works this way.

  12. Bake for an hour, but check after a half hour to see if it is done. Make sure it does not burn on the bottom. Temperatures differ with each rice cooker, so you will have to learn what is best for you. Write down the times and steps, so you will remember it for the next bake.

  13. Flip your bread out and turn it upside down. This is the second baking period. It is also supposed to be 1 hour, but may not need that long. The cooker you use probably makes all the difference here.

  14. Flip it and bake it one more time, for the same length of time as the first two bakes.

Categories

Breads

Nutrition Facts
Serving Size 113.2g
Amount Per Serving
Calories
237
Calories from Fat
44
% Daily Value*
Total Fat
4.9g
8%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
666mg
28%
Potassium
88mg
3%
Total Carbohydrates
41.9g
14%
Dietary Fiber
1.5g
6%
Sugars
5.7g
Protein
5.6g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • High in selenium
  •   Bad points
  • High in sodium
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