- 1 ½ cups warm water (110°F – 115°F)
- 2 (¼ ounce) packages active dry yeast
- 1/3 cup non-fat dry milk
- 2 ½ teaspoons salt
- 4 – 4 ¼ cups bread or all-purpose flour
- ½ cup white rice flour
- ½ cup water plus 2 - 2 ½ tablespoons
- 1/8 teaspoon salt
- ¾ teaspoon granulated sugar
- 1 ¼ teaspoons active dry yeast
- 1 1/8 teaspoons vegetable oil
For dough: In a bowl of a stand mixer fitted with paddle, combine warm water and yeast; wait 5 – 10 minutes for mixture to foam (proof).
Mix in dry milk, salt and gradually add enough flour to form a workable dough.
Exchange paddle for dough hook. Knead on medium-low speed 5 – 8 minutes or until dough is smooth and elastic.
Place dough in greased bowl and turn to coat. Cover; let rise until doubled, up to 2 ½ hours.
Round dough piece into a smooth ball and let rest, covered for 15 minutes.
In a small saucepan on low heat, mix rice flour and ½ cup water. Heat over low heat, stirring constantly to prevent lumps until just thickened. Set aside to cool to lukewarm. Dissolve salt, sugar and yeast in 2 tablespoons water. Whisk into the cooled rice flour mixture. Add ½ – 1 tablespoon additional water if needed to form a spreadable mixture. The rice paste needs to be thin enough to spread over the loaf; but thick enough not to run off onto the pan. Cover, let set for 30 minutes. Just before using, stir in oil.
Shape dough into a 10 x 3-inch long cylindrical, smooth loaf. Place on greased or parchment-lined baking sheet, cover with lightly sprayed plastic wrap and let rise 45 – 60 minutes.
Near the end of the rise, preheat oven to 425°F. Using a butter knife or off-set metal spatula, gently spread rice paste evenly on the loaf. Bake 35 – 40 minutes, or until golden and internal temperature is 200°F. Rotate pan during baking. Transfer loaf to rack.
Looks like you are in the bread baking mood? Better go check out the hearty Mega Meat Garlic Bread Pizza, perfect for dinner!