Ultra Soft Sticky Rice Bread

by - November 23, 2017

Ultra Soft Sticky Rice Bread

Ultra Soft Sticky Rice Bread


You must try this Sticky Rice Bread recipe! The texture is ultra-soft with a bouncy texture.  

Recipe is adapted from Lady & Pups with some modifications to the timing and quantities to suit the size of my loaf pan.  Thank you to Mandy, the author of Lady & Pups for sharing this amazing recipe.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. Or if the dough springs back slowly, like it’s waking up from a long nap, and your prod leaves only a small indentation, it’s ready to go.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Recipe -  Ultra Soft Sticky Rice Bread 


Yields: 1 loaf

INGREDIENTS:

100g sticky rice flour (glutinous rice flour)
210g water
325g strong bread flour (I used Japanese high gluten flour) Please read note below.
1 ½ tsp instant yeast
30g (3 tbsp) brown sugar
¾ tsp salt
16g butter
2 egg white (large egg)

Egg wash:  1 egg yolk  (from the above) + 1 tbsp water  (You may use milk as egg wash)

Utensil:  25 X 12 X 11 cm loaf pan


METHOD:
  1. In a sauce pan, combine sticky rice flour and water.  Mix with whisk or spatula until no lumps.  Cook over medium-low heat, stirring consistently until the mixture becomes thicker and gooey.  Remove from heat and set aside to let it cool.  
  2. Line the baking trays with parchment paper.
  3. Put all ingredients (start with salt, bread flour, yeast, sugar, butter, egg white and cooked sticky rice mixture) into the bowl of stand mixer. Using the dough hook attachement, knead on low speed until all ingredients have come together.  Turn to medium speed and knead for about 20 minutes or until the dough become very sticky, smooth and elastic. If the dough is too wet, add 1 tablespoon of flour at a time. 
  4. Let the dough rise in a warm place for 1 ½ hours to 2 hours or until double in size in a large greased bowl, covered with cling film or kitchen towel.  Normally, I just left the dough in the mixing bowl and covered with kitchen towel.
  5. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 3 equal portions.  Form each dough into a strand (about 12 inch long) and braid them together.  Place the braided dough in the prepared baking pan.
  6. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  7. 15 minutes before baking, preheat the oven to 200C.  
  8. Brush with egg wash or milk and bake for 30 minutes, or until golden brown.
  9. Remove bread to cool on rack before slicing.

Note:

Please use strong bread flour that approximately 14% protein.  I have experimented twice with Japanese Bread flour, which did not indicate high gluten.  The dough turned out wet and it was not successful.  I tried with Japanese High Gluten Bread flour and the result was good.  



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