I love my rice cooker. It's amazing how many things you can cook with it, beside simple plain rice. Steam, stew, boil (for steamboat), and now bread!
Trust the Japanese to come up with this. Rémi tried and it worked!
Although our bread didn't rise to a perfect round, but it tasted soft and freshly good nonetheless.
To do this, you need to have, say an afternoon free. The actual kneading takes probably just half an hour, but you need time for the dough to rise, and to cook very slowly in the rice cooker. We reckon it's faster to pop the dough into the oven, but good for those who doesn't have an oven (aka my sister).
A note on the proportion of liquid used. We were initially confused by the unit of measurement used here -- cc. Found that it actually refers to cubic centimetres which is equivalent to millilitres (ml). Which is different from centilitres which the French are so used to.
And last weekend, we finally found a store selling slotted cutting boards for bread. Now we have a dedicated board for cutting our bread, and more importantly, collecting all those crumbs before they run all over the kitchen.
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2 comments:
Cool. Quesion: How long do you 'bake' the bread in the rice cooker after the first flip?
Oh yeah, just realised the 2nd and 3rd cooking timing not indicated.
We 'bake' for 1 hour each time. But if you read the comments, some people seems to have shorter cooking time. Btw, our rice cooker is the cheapo type, not like in the clip.
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