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Rice Flour Bread in a Pound Cake Mold
Rice Flour Bread in a Pound Cake Mold

Before you jump to Rice Flour Bread in a Pound Cake Mold recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

Healthy and balanced eating helps bring about a feeling of wellness. Whenever we eat more healthy snacks and a smaller amount of the detrimental ones we generally feel much better. A piece of pizza will not have you feeling as healthy as consuming a fresh green salad. This is usually a problem, however, with regards to eating between goodies. Shopping for goodies can be a difficult task because you have so many options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.

Whole grain meals are an excellent choice for a fast wholesome snack. A bit of whole wheat toast, for instance is a great snack in the morning. Eating on the run may be healthier with whole fiber chips and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.

You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to rice flour bread in a pound cake mold recipe. To cook rice flour bread in a pound cake mold you only need 6 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Rice Flour Bread in a Pound Cake Mold:
  1. Provide 200 grams Rice flour
  2. Provide 4 grams Dry yeast
  3. Get 10 grams Sugar
  4. Provide 15 grams Oil (vegetable oil, olive oil, etc)
  5. Use 3 grams Salt
  6. Get 175 grams Lukewarm water
Steps to make Rice Flour Bread in a Pound Cake Mold:
  1. Combine 2 g of the sugar with the dry yeast, then add 1 tablespoon of the lukewarm water and dissolve.
  2. Pour the rice flour into a separate bowl, making a small mound. Make a well in the center and add the remaining sugar (5 g).
  3. In the same bowl, add the salt and oil to the side.
  4. Add the dry yeast to the sugar, then add the remaining lukewarm water.
  5. Mix with a rubber spatula or whisk until smooth.
  6. Pour the batter into a cake pan greased with oil. In winter, let rise for 30 minutes; in the summer, 20 minutes. The times are guidelines. The picture shows it after it has risen. (see Step 15 and 16)
  7. Once the rising has finished, cover the pound cake pan with kitchen parchment paper, then top that with aluminum foil.
  8. Preheat the oven to 200℃ and bake for 30 minutes. To prevent the cake from drying out, bake it along with a heatproof dish filled with hot water.
  9. For the bread pictured in the top photo, I removed the paper and foil in the last 5 minutes of baking to brown on top.
  10. After baking, immediately remove from the pan. Let cool on a rack. Once cooled, wrap with plastic wrap.
  11. Let it cool completely before slicing or it will not slice cleanly. Wrap individual slices in plastic wrap and store in the freezer.
  12. If you toast it, the outside will be crunchy and the inside will be soft.
  13. I tried making it into a sandwich. Don't use fillings with a lot of moisture.
  14. This recipe is steamed in the microwave rather than the oven..
  15. For the rising, you can use the rising setting on your oven. To prevent it from drying out, bake with 2 trays of hot water.
  16. After pouring the batter into the pan, be sure to tap it against a counter or work surface to release the air bubbles. If there are air bubbles, the cake will end up with big wholes and lack smoothness.

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