A crusty white loaf!
I blitzed 110gm leftover white rice at speed 7 for 20 seconds.
Added 110gm natural yoghurt, 90gm water, 1tsp sugar and 2tsp yeast and mixed at 37 degrees speed 1 for 3 minutes to get it up to temperature (the rice was straight from the fridge).
Added 400gm cheap white flour, 1tsp salt, 50gm light olive oil and mixed in for 10 seconds at speed 7 to combine.
I found kneading for 3 1/2 minutes gave me a nice looking manageable dough. It was a very compact ball of dough and not at all sticky. I was worried it may not have been moist enough.
I started later than usual (when I realised I needed sandwich bread for the next day) so couldn't rise the dough in the sun. Here it is tucked up in the Thermomat in the Varoma on top of the Thermoserver with an inch or so of boiling water.
A modest but not very spongy rise. I would normally leave it longer, but time was pressing...
Punched down into a well oiled bread tin. I've been having problems with my dough sticking to the tin and tried using grapeseed rather than olive oil to oil the tin.
The kitchen was pretty chilly, so I popped the tin on top of the Thermoserver, and added another inch of freshly boiled water.
The second rise was excellent! I popped it into the oven for 25 minutes at 200 degrees, let it sit in the tin for 5 minutes then removed from the tin and popped back in the oven for another 3 minutes to crust up.
There are three very thin slices left now...
Either the grapeseed oil or the less sticky dough worked wonders on ease of removal from the bread tin!
Thanks, again, to Peta from The Road to Loving My Thermomix for the excellent white bread recipe!