Rice Bread

Almost any type of rice can be used in this chewy bread. If you let the dough rise on this recipe, it will be the best time spent in your kitchen in recent times. Best news yet? While it's rising, you can be anywhere: on the veranda with a drink, sipping coffee in a chair, or even getting a quick manicure.
Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Spoon the rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups of warm water.Lightly pour the flour into dry measuring cups; smooth with a knife. Add 2 cups flour and yeast to the rice mixture; mix well. Cover with plastic wrap; let stand for 1 hour (the dough should become very bubbly and almost double in size).Add 2 cups flour and salt to the dough; stir for 1 minute with a wooden spoon or until smooth.Place the dough on a heavily floured surface; sprinkle the dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, so that the dough does not stick to your hands (the dough will be sticky).Divide the dough in half. Cook 1 serving at a time (cover with the remaining batter to keep it dry), then roll out each serving into a 14-inch x 7-inch rectangle on a lightly floured surface. Roll each rectangle tightly, starting at the short edge, pressing tightly to eliminate air pockets; pinch the seam and ends to seal. Place each roll seam side down in an 8-inch x 4-inch baking dish greased with cooking spray.Lightly brush the loaves with cooking spray; cover and let rise in a warm place (85 °), draughty, for 1 hour or until doubled in size.Preheat the oven to 375 degrees.Bake at 375 ° C for 45 minutes or until the loaves are lightly browned and hollow when tapped. Cool in tins on a wire rack.