ever seen a bread using cooked rice? I think this sounds interesting. I think I'll try it.
Orange Nut Rice Bread
This makes a lovely holiday bread that can be served for breakfast, lunch, dinner or in between with coffee or tea.
Bread Dough:
31/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
11/2 cups orange juice
2 cups sugar
2 large eggs
2 teaspoons grated orange zest
2 tablespoons butter, melted
1 cup cooked rice
1/3 cup chopped pecans
Orange Topping:
½ cup confectioners' sugar
3 tablespoons orange juice
½ teaspoon grated orange zest
To make bread: Preheat the oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Transfer to a large piece of wax paper.
In the same bowl, whisk together the orange juice, sugar, eggs, orange zest and butter. Stir in the dry ingredients in two batches, mixing well. Fold in the rice and pecans. Divide the mixture between the prepared pans and bake in the center of the oven about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pans about 5 minutes, then transfer to wire racks to cool completely.
To make topping: Combine the sugar, orange juice and zest in a nonreactive small bowl and drizzle over the cooled loaves. Makes 2 loaves about 18 slices each.
http://www.sun-sentinel.com/features/food/sfl-fdask21r3dec21,0,7364303.story?coll=sfla-features-food
Orange Nut Rice Bread
This makes a lovely holiday bread that can be served for breakfast, lunch, dinner or in between with coffee or tea.
Bread Dough:
31/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
11/2 cups orange juice
2 cups sugar
2 large eggs
2 teaspoons grated orange zest
2 tablespoons butter, melted
1 cup cooked rice
1/3 cup chopped pecans
Orange Topping:
½ cup confectioners' sugar
3 tablespoons orange juice
½ teaspoon grated orange zest
To make bread: Preheat the oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Transfer to a large piece of wax paper.
In the same bowl, whisk together the orange juice, sugar, eggs, orange zest and butter. Stir in the dry ingredients in two batches, mixing well. Fold in the rice and pecans. Divide the mixture between the prepared pans and bake in the center of the oven about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pans about 5 minutes, then transfer to wire racks to cool completely.
To make topping: Combine the sugar, orange juice and zest in a nonreactive small bowl and drizzle over the cooled loaves. Makes 2 loaves about 18 slices each.
http://www.sun-sentinel.com/features/food/sfl-fdask21r3dec21,0,7364303.story?coll=sfla-features-food