Breakfast

Pão-hare (rice bread)

A light, slightly dense bread made with rice flour, distinguished by its white crumb and thin crust. It's an everyday wheat-free bread, much appreciated to accompany meals.

1 h
6 servings
Advanced
Budget-friendly
🇹🇱 Timor-Leste

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Ingredients

Spices & seasoning

1 tsp Sugar

Nutrition facts

326 kcal per serving

Protein: 5.9 g
Carbohydrates: 64.9 g
of which sugars: 1.9 g
Fat: 4 g
of which saturated fat: 0.6 g
Fiber: 2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, dissolve the yeast and sugar in the lukewarm water and let it rest 5 minutes until the surface foams.
Mix the rice flour, starch and salt in a large bowl.
Pour the liquid over the flours and mix with a spatula until you get a sticky, smooth dough.
Add the oil and knead for 5 minutes; the dough will stay softer than a wheat dough.
Cover and let it rise for 1 hour in a warm place, until clearly puffed up.
Shape the dough into a loaf on an oiled tray or in a loaf tin, then let it rest for 20 minutes.
Bake at 220 °C for 35 to 40 minutes, until the crust is golden and firm.
Let it cool completely on a rack before slicing.