Rice Cooker Baking Experiment #3: Rosemary Bread
Rice cooker baking is back! Actually, it never really left–I just haven’t been posting about it. My new favorite recipe is definitely rosemary bread, which I got from Adventures in (Post) Gradland, who actually based it on the recipe she originally got from me. (Funny how that works.)
Last year, I shared with you a little about my balcony herb garden, which survived the winter and has been flourishing with the return of spring. Well, it turns out that rosemary is fantastically easy to grow–and also really tasty! My little above went absolutely crazy over the winter, leaving him looking a little like a hippie in need of a haircut. As a result, I was “forced” to combine my love of gardening with my new-found love for rice cooker baking!
Here’s the recipe:
Serving size: Makes 1 small loaf in a 3-cup rice cooker
- 2.5 cups flour (I use パン専用強力粉)
- 1 teaspoon yeast
- 1.5 teaspoons sugar (plus a pinch for the yeast)
- 1.5 teaspoons salt
- 1 tablespoons butter (softened)
- 3 tablespoons olive oil
- 3/4 cup milk (roughly, add until dough reaches the right texture)
- 1/4 cup water (for the yeast)
- 2-3 tablespoon dried rosemary (depending on your taste)
- Put the yeast into a bowl with a a pinch of sugar and 1/4 cup warm water. Mix gently together and let sit for 10 minutes until it has thickened and bubbles have appeared. Be careful with the water temperature–if it’s too hot, you’ll kill the yeast, and if it’s too cold, nothing will happen. The water should be warm to the touch but not scalding. I typically microwave the water for 20 seconds.
- Mix together the flour, salt, rosemary, and sugar in a separate bowl (not the rice cooker bowl) and mix to combine. Then add the yeast mixture, olive oil, and butter. Add the milk as you mix gently with a spoon, stopping when all of the dry ingredients stick together and the dough starts to have the right texture. When you can’t mix anymore, use your hands to knead and shape it into a ball.
- Put the ball of dough in the rice cooker bowl with the machine set to warm (保温)–make sure not to turn the machine on, or else you’ll prematurely bake your bread! Cover the bowl with a paper towel or close the rice cooker lid. Let the dough rise for about 1 hour until doubled in size.
- When the dough has risen, remove it from the rice cooker with oven mitts and tip it out onto a dry surface. Punch it down and knead it again, forming it into a ball as you did the first time. Put it back in the rice cooker on warm and cover with a towel. Let rise until doubled in size once again (about another hour, although it may be less).
- Turn the rice cooker on. You can just use the normal setting for plain white rice, or if you have a rice cooker with a “cake” (ケーキ) course, you can use that, too. Either way, the machine should cook the bread for about 40 minutes before the time goes off.
- After the timer sounds, remove the bread from the pan by flipping it upside down onto a cutting board (again, mind the hot pan). Replace the bread in the rice cooker, upside down, and cook for another 20-40 minutes, depending on your rice cooker.
- Remove and let cool slightly before enjoying! The bread is delicious when served fresh and hot.
- Rice Cooker Baking Experiment #2: Banana Bread
- Rice Cooker Baking Experiment #1: Cheesy Jalapeno Bread
- Traditional Kaiseki Cuisine at a Japanese Ryokan
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