From left to right, Dr. Theodore Rosengarten, Dr. David S. Shields, Ms. Kay Rentschler and Chef Bernd Gronert display rice breads created for the Carolina Gold Rice Symposium held in Charleston, South Carolina. Here are their recipes.
For more information read my blog, From Golden Waves of Grain – to Carolina Gold Rice Bread.
CAROLINA GOLD RICE BREAD, BRIOCHE-STYLE
Kay Rentschler says, ‘Shaping the dough with rice flour provides extra crispness to the crust. The overnight fermentation is important for flavor development. This bread makes exceptional toast and croutons.’
2 teaspoons instant yeast
15 ounces (3 cups) unbleached all-purpose flour, plus up to 5 tablespoons additional, if necessary
3 large eggs
1 cup whole milk, warmed
2 teaspoons fine sea salt
5 ounces (1 cup) whole grain Carolina Gold rice flour, plus more for shaping dough
6 tablespoons unsalted butter, room temperature
1. Whisk yeast and 1 /2 cup flour together in stand mixer bowl. Add 1/2 cup warm water and whisk until smooth. Let mixture stand until puffy, about 20 minutes.
2. Whisk 2 eggs, milk and salt into yeast slurry until eggs are well incorporated. Add remaining all-purpose flour and mix on low speed using hook attachment. Add rice flour and mix–dough will be sticky and rough. With machine running on low speed, add butter one tablespoon at a time. Continue kneading with dough hook until dough is supple and shiny – softer than a standard bread dough, but not batter like (about 10 minutes). If dough is extremely soft, sprinkle with additional flour and mix to incorporate. Remove bowl from mixer. Cover tightly with plastic wrap and proof at room temperature until light and airy, about 4 hours. (To make by hand, stir dough together with wooden spoon, then turn onto work surface. Work butter into dough with fingers, one tablespoon at a time, using short pulling and slapping movements of dough against counter. Scrape into large bowl and cover tightly with plastic wrap. Proof at room temperature until light and airy, about 4 hours.)
3. Spray a 5 x 9 inch loaf pan with vegetable spray. Sprinkle work surface lightly with rice flour. Press fist gently into center of dough to deflate it and turn dough onto floured surface. Flour hands and press into rectangle, 8 inches wide by 10 inches long. (Dough will be very soft “work quickly and do not over-flour.) Shape to fit pan by rolling dough into cylinder and pressing ends together. Lift gently and ease into pan. Cover the pan flush with plastic wrap and refrigerate overnight.
4. Adjust shelves to lower middle positions and heat oven to 400 degrees. Remove loaf from refrigerator. Crack remaining egg into bowl and whisk well. Brush onto surface of loaf. Place loaf in oven and reduce temperature to 350. Bake until nicely risen and deep golden brown, turning pan once during baking, 30 minutes total. Remove bread from oven, turn out of pan and cool on a wire rack for 30 minutes.
Makes one 2-pound loaf. Developed by Kay Rentschler for the Carolina Gold Rice Foundation
KAY’S CAROLINA GOLD RICE BISCUITS
1 cup (5 ounces) unbleached all-purpose flour
1 cup (5 ounces) whole grain Carolina Gold Rice flour, plus more for shaping biscuits
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons cold, unsalted butter, cut in pieces
1 cup milk
1. Adjust racks to lower and upper positions and heat oven to 450 degrees. Turn flours, baking powder and salt into food processor bowl and pulse to combine. Scatter butter pieces over surface and process to a coarse meal, 10 1-second pulses.
2. Turn flour mixture into mixing bowl and drizzle 3/4 cups milk over surface. Toss lightly with fingers until dry ingredients are uniformly moist “dough will be fairly wet. (If dry ingredients remain in bowl, add remaining milk and toss with fingers.) Do not overwork. Sprinkle work surface lightly with rice flour. Turn dough onto surface and roll or pat to a 3/4-inch thickness. Dip 2-inch biscuit cutter in rice flour, stamp out 5 biscuits, and place them on ungreased sheetpan. Press dough back into one piece, roll lightly to smooth and resume cutting biscuits until dough is gone.
3. Bake biscuits on bottom rack until risen and bottoms golden, about 8 minutes. Transfer to upper rack and bake to brown tops, 8 to 10 minutes more. Serve hot with sweet butter and preserves or honey.
Makes 8 to 10 biscuits.
Developed for the Carolina Gold Rice Foundation by Kay Rentschler
RICE CHALLAH RECIPE
Dr. Rosengarten suggests brushing the risen dough with egg and sprinkling it with sesame seeds.
3 cups cooked rice
6 cups bread flour or all-purpose flour (King Arthur)
1 tablespoon dry yeast
1 cup warm water
1/2 cup honey
4 tablespoons vegetable oil
1 tablespoon salt
Flour for dusting
While the rice is still warm, thoroughly mix in flour. In a large bowl, dissolve yeast in warm water. Beat in honey, oil, 4 eggs, and salt. Add the combined rice and flour to the egg mixture, one cup at a time, beating after each addition. As dough thickens, knead with hands. Knead until smooth and elastic, adding flour as needed, for 20 minutes. Cover with damp cloth and let rise 1 1/2 hours or until dough has doubled.
Punch down risen dough and turn out onto floured board. Divide in half and knead each half for 5 minutes, adding flour to keep dough from getting sticky. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Pinch the ends of the 3 snakes together and braid from the middle. Grease 2 baking sheets and place 1 braided loaf on each. Cover loaves with towel and let rise for 1 hour.
Preheat oven to 375 degrees. Beat remaining egg and brush on risen loaves. Sprinkle with sesame seeds. Bake at 375 degrees for 40 minutes. Bread should make a nice hollow sound when thumped on bottom. Cool on rack for 1 hour before serving. Makes 2 large loaves. Adding raisins or currants makes them holiday breads.
Developed by Dr Theodore Rosengarten and Rafael Rosengarten
For more information on rice breads, read my blog, ‘From Golden Waves of Grain – To Carolina Gold Rice Bread.’
Photo courtesy of Tom Lollis.