Not so long ago I made this Rice Flour Pullman Bread.
It was my first time to use rice flour for bread and I really liked the texture the rice flour created, and this time I decided to make it vegan and used coconut oil in place of butter and used soy milk instead of water and powdered milk.
I also made some other changes to the recipe based on my past experience.
The result was amazing!
Can you tell how soft this bread turned out?
Loved the texture and I don’t think there was anything missing due to the use of coconut oil.
I actually liked this version better than the first one.
I like a little thicker slice like this one.
But my husband prefers much thinner slices.
The bread is delicious when just out of the oven, but it’s also great for toast, too.
This is one of my favorite ways to enjoy a toast.
Terry calls it a “monkey toast”!
Peanut butter (creamy, always!) and banana slices.
And my husband’s homemade cold brew coffee completes my favorite breakfast.
250cc soy milk, lukewarm
6g dry yeast
2 tablespoons sugar
300g bread flour
30g all-purpose flour
45g rice flour
30g coconut oil
canola oil (for greasing the pan)
1. Put soy milk in a large bowl.
2. Add yeast, salt, and sugar to the milk. Mix well.
3. Add flour. Kneed.
4. Add coconut oil and continue to kneed until it’s manageable and you can form a smooth ball.
5. Cover with plastic. Let it rise for about one hour.
6. Push the dough down. Divide the dough into two balls. Cover with a towel and let them rise for about 20 minutes.
7. Roll them out and fold the both sides in. Roll them to make two logs. Set them in a greased pan.
8. Preheat oven to 400F.
9. Let the logs rise until it comes up to almost the top of the pan.
8. Bake for about 30 minutes.