Rice Loaf Bread – Ilaria Moretti

Rice Loaf Bread

Pour La Veronese® Nanin Rice and water into a bowl and let it rest for two hours.

Next, pour the drained rice, dried fig, water, and extra virgin olive oil (EVOO) into a food processor and blend everything for four minutes. Add the dry yeast and blend for another 30 seconds. Once you obtain a smooth, liquid mixture, the dough is ready.

Let it rest for one hour in a greased and floured loaf pan. When it has doubled in volume, bake at 180°C (356°F) for about 40 minutes, checking the cooking occasionally with a toothpick.

Once baked, your rice loaf bread is ready to enjoy!

High Rice Focaccia

Pour La Veronese® Carnaroli Rice and water into a bowl and let it rest for two hours.

Next, pour the drained rice, dried fig, water, and EVOO into a food processor and blend everything for four minutes. Add the dry yeast and blend for another 30 seconds. Once you obtain a smooth, liquid mixture, the dough is ready.

Let it rest for two hours in a greased and floured baking pan. When it has doubled in volume, bake at 180°C (356°F) for about 40 minutes, checking occasionally with a toothpick.

Once baked, enjoy your delicious focaccia and impress your guests!