No Food Waste, Corn-Rice Bread
Corn rice bread with a twist. No food waste with this corn-rice bread recipe is for sure. After Asian dishes there is always some rice left over. Mostly too little to cook another dish. Here would be an alternative to the traditional bread recipes. Especially now, when you don’t feel like shopping in different shops, leftovers of the rice can be used to make new products. The idea is simply and brilliant. The bread tastes especially good with seasoned herb butter or pepper butter and is perfect for an aperitif.
For the corn-rice bread with twist, mix all dry ingredients in a bowl. Melt the butter. Stir with the egg until foamy. Add soy milk or milk. Now mix all ingredients to a dough. The mixture remains moist and rather liquid.
Grease a baking tin of about 22 cm. Put the dough into the mould. Bake in a preheated oven at 200°C about 40-45. The bread is ready when it is baked golden brown.
Shopping list for 1 corn-rice bread
- 130 g corn flour or alternatively durum wheat semolina
- 60 g white flour
- baking powder 1 p.
- 50 g butter
- 1 egg
- 2.5-3 dl soy milk or milk
- 1-2 teaspoons sea salt
- 150-200 g cooked rice
The Chef’s Handyman Team wishes you a nice day.