Honey Rice Bread

    (15)
    3 hours 5 min

    This white bread is no ordinary bread - it has superb flavour and texture. It's made with the addition of crispy rice cereal and honey. Enjoy for sandwiches or toast.


    15 people made this

    Ingredients
    Makes: 1 loaf

    • 300ml skimmed milk
    • 30g crispy rice cereal
    • 415g bread flour
    • 2 tablespoons honey
    • 1 1/4 teaspoons salt
    • 1 1/2 (7g) sachets dried active baking yeast
    • 25g margarine

    Method
    Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

    1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Basic/White Bread setting and press Start.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (13)

    0

    Initially this looked a good loaf. However, upon cutting the loaf just fell apart. Won't be making again. Taste was average.  -  10 Oct 2014

    by
    44

    No breadmaker needed. I've made this recipe twice now and it hardly lasted a day each time! I have a breadmaker but prefer not to use it most of the time. I mixed the yeast with the milk warmed to proof the yeast let it sit a couple minutes then added the honey butter and salt mixed, added two cups of the flour and the rice crisps and mixed then with my dough hook mixed in the last cup of flour until the sides left the bowl. I let the dough rise one hour cut into 12 rolls let rise another hour and baked at 375 for 12 minutes. I make bread almost every day and this is one of the best I've found!  -  28 Oct 2008  (Review from Allrecipes US | Canada)

    by
    25

    I used my Kitchen Aid to make this bread, as I don't have a bread machine. I proofed the yeast in my mixer bowl with the honey and warm milk for ten minutes. I then added the melted butter and then, the dry ingredents. I had to add about another half cup of flour to get the dough into a ball and jump on the hook. I kneaded it with the dough hook for five minutes, then set it to rise in a greased, covered bowl for a hour. After it had doubled, I formed it into a loaf, and let it rise again in the loaf pan another fourty-five minutes or so. I baked it at 350* for about a half hour. This bread had the texture of a beer bread. Chewy and dense. You could really taste the yeast, if that makes sense. My husband ate over half of the loaf on his own and my kids each ate two pieces. Good bread. NOTE: I appreciate you posting this recipe just for the title. My son lost his Grampy three years ago and pines for him still. When I saw this title, I had to make it. Please thank your Grampy for sharing his bread recipe and make sure you hug him from my son. He was quite touched by this.  -  07 Sep 2009  (Review from Allrecipes US | Canada)

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