Rice Bubbles Bread

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    Rice Bubbles Bread

    Rice Bubbles Bread

    (15)
    3hours5min


    15 people made this

    I bet you've never thought of putting Rice Bubbles in bread but the result is great with a very interesting texture. It freezes and toasts well too.

    Ingredients
    Serves: 12 

    • 1 1/4 cups (300ml) skim milk
    • 1 cup Rice Bubbles
    • 3 cups (375g) plain flour
    • 2 tablespoons honey
    • 1 1/4 teaspoons salt
    • 1 1/2 (7g) packets active dry yeast
    • 2 tablespoons margarine

    Directions
    Preparation:5min  ›  Cook:3hours  ›  Ready in:3hours5min 

    1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Basic/White Bread setting, and Start.
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    Reviews and Ratings
    Global Ratings:
    (15)

    Reviews in English (15)

    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 USA and 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 USA and Canada)

    by
    9

    I never heard of bread with Rice Krispies in it and my search for a recipe stopped when I saw this recipe. This is a good, old fashioned, everyday white bread, great for sandwiches or just to put out with supper. Light, tender interior, but still sturdy and with a crackly crust, just how I like it! I used butter rather than margarine, 1-1/2 teaspoons of bread machine yeast and 2% milk, but otherwise stuck to the recipe as written, using the bread machine. Just the slightest specks of the Rice Krispies show, which made it extra pretty. Loved it. Grampy did himself proud!  -  25 Sep 2009  (Review from Allrecipes USA and Canada)

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