How to make
The bread is kneaded with a mixer with dough kneading attachments, because the dough needs to stay softer and it would be difficult to work with it by hand.
If you don't have rice flour, you can grind it in a blender on high power or in a coffee grinder. For this bread, I also used a little flour from brown/whole grain rice, which I found, but it can also be made entirely from white rice.
In addition to yeast, we also use baking powder, which is strange, but it is according to an original Thermomix recipe, adapted by me and incredibly successful.
The way of preparation is the following:
4/5 cup (200 ml) of the milk is mixed with olive oil and heated over moderate heat 190°F (90°C). The liquid is poured into the mixer bowl and most of the rice flour is sifted into it. Knead, until a smooth mixture is obtained for 10 minutes with the dough attachments.
During this time, dissolve the yeast in the slightly warmed remaining milk along with the sugar. It is left to activate and it is poured into the first dough. Gradually add the egg (beaten), salt, vinegar and the rest of the rice flour along with the corn flour.
Stirring/kneading needs to continue for another 4-5 minutes, by adding baking powder towards the end and more flour, if necessary, until a thick mixture or soft dough is formed.
The dough is poured into a greased rectangular mold, approximately 5x10″ (13x25 cm) in size, and left in a warm place to double in size for about 30-40 minutes.
Place it in an oven heated to 390°F (200°C) for about 30 minutes, or until it aquires a golden color. For the last 10 minutes, the oven was reduced to 360°F (180°C).
The bread is cooled on a wire rack and then it can be cut.
Enjoy your meal!
