Wednesday, October 27, 2010
Rice Bread - Stepped up with sun-dried tomatoes and mozzerella
What to do with the left over rice? I love rice and remembered a fabulous bread I made with left over rice in the bread machine years ago. At the same time, I reminisced about the sun-dried tomato-mozzarella bread I used to buy at the General Store in Cloudcroft, NM. Why not marry the two?
This bread has a crunchy outer crust and a yummy gooey inside.
I do this in my bread machine on the manual cycle...you can do the same by hand.'
2 1/2 tsp yeast
3 Cups Bread Flour
1/2 tsp. sugar
1/2 tsp. salt
1 1/3 TBSP butter or margarine
1 cup warm water
1 cup cooked rice
Mix well and knead. Let sit until double in size. While bread is rising, soak sun-dried tomatoes in warm water, drain and chop fine. Roll out half the bread crust on a floured board. Top with sun-dried tomatoes and grated mozzarella chees and a dash of oregano or basil. Roll up in JellyRoll fashion, let it sit and be happy for 30 minutes, then bake at 350 for 30 minutes....take out and gorge yourself....great with a marinara dipping sauce...or alone!
Bake at 350 for 30 - 35 minutes or until golden broun.