This practical recipe reduces kitchen waste by mixing leftover rice into yeasted dough to make a loaf of bread. Once sliced, it works well for brunch or a lunchbox.
Add the dry yeast and sugar to the warm water and let stand for 10 minutes, until foamy.
Add the flour, leftover rice, salt, and oil. Knead until the rice grains are well incorporated into the dough.
Cover the dough and let it rise in a warm place for 45 minutes, until it has doubled in size.
Shape the dough into a loaf and let it rest for 15 minutes more.
Bake in an oven preheated to 200°C / 390°F for 30 minutes, until the top of the loaf is golden.
If the leftover rice has been refrigerated, let it come to room temperature before adding it to the dough; otherwise, the dough will rise more slowly. Allergen: contains wheat (gluten).
Elimde beyaz pilav artığı değil, sebzeli bulgur pilavı artığı vardı, onu kullandım; ekmek biraz daha yoğun dokulu çıktı ama lezzetli oldu, sizce böyle bir değişiklik mayalanmayı etkiler mi?
Bulgur pilavı kullanmak sorun değil, sadece nem oranı değiştiği için hamur biraz kuru kalırsa bir iki kaşık ılık su eklemeniz yeterli olur, mayalanma süresini pek etkilemez.
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