You know , I've met so many people who say they don't like baking for all sorts of reasons .
I think this is like beginner Baker's gold .
It's that Gateway Baker's recipe today .
We are going to make wonder bread super easy , super fast .
Only a few ingredients and it's delicious and it happens to be gluten free .
That's crazy .
Rick always wants his youtube thumbnail .
What ?
It's wonder bread .
There's a lot of white rice type bread dough recipes out there from Taiwan , China , India .
This one , the reason why I like it is you can make it with pretty much any off the shelf rice and it comes together super fast in a blender .
Our brilliant chef Matthew has kind of gone off the deep end .
He developed the same recipe from every grain you can think of .
You gotta get it at chef dot com .
All right , you don't need much stuff .
Rice , same rice already scooped rice in a bowl .
You got to soak the rice for how long ?
Well , it depends , it depends how much of a hurry you're in .
So you can go right into making the bread right here right into the blender .
But if you soak the rice , even 2030 minutes we found goes a long way when you have dried rice , it's like basically this hardened shell of starch , right ?
But as you soak it , that starch starts to soften up and that means when you blend it , it's gonna be finer and when it's finer , that means it's going to be fluffier .
So I'm gonna put this one aside .
I'll make a loaf later .
This guy .
It's been soaking 30 minutes or so .
It just gets like a little bit puffier .
Chalkier .
Looks like a little cloudier than fresh rice .
So we're not trying to wash all the starch off .
We're just soaking it , drain everything goes in the blender .
Here's what we got a little more water oil .
You can use any oil you want .
It'll just change the flavor .
You can go neutral , you can olive oil , sesame oil , whatever you want .
Salt , you need salt for a little flavor .
Sugar .
A little flavor also speeds up the yeast and yeast makes the red rice .
That's it .
I don't think I need anything else .
Rice goes in the blender Vasa sugar .
If you'll notice these are all the same ingredients you always put in bread salt .
Too little salt .
Bread doesn't taste like anything .
Too much kills .
The yeast salt is one you want to like keep an eye on .
Here's why I add like double triple the amount of yeast often into a lot of breads .
One it rises way faster .
Two , I love the yeasty flavor of it .
You know , like really nice savory , umami , yeasty flavor oil .
Easy .
That's it .
Oil again .
You could do no oil .
The bread will be a little bit chewier .
A little denser , a little less spring , but you can do too much oil and the bread kind of like want to rise and split and sink again and get dense .
So there's a perfect little middle ground and we'll cover that on chef dot com .
That's it .
That's everything .
I'm going like extra slow .
This is like a fast bread .
Everything goes in , pour it , bake it easy .
But I'm gonna stop and talk for a little bit .
You want a high power blender , the vitamin , the wearing the Brel we like the brave lumber .
You know , you don't want of those like oysters that you got at your grocery store for $29 probably won't do the trick .
If I blend it a little bit , I'll have crunchies and there won't be enough , fine , enough flour .
Basically a rice flour to actually get a nice sponge if I blend too long and it gets too hot , I can kill the yeast altogether further .
I can gel and actually hydrate the starch and it'll be like a gum , like a gum paste .
So I recommend going full blast until you get a thermometer and you go to 100 5 or so and stop because any of these high power blenders that are going to make a nice , smooth pace are also going to heat up .
Right .
And the yeast is going to die if it gets to 121 125 130 .
Here's the other thing , sugar starch , all this good stuff .
The yeast is going to start eating it right off the bat .
And if it's 105 it's its most active temperature .
So we're going to pour the batter in and it's going to immediately you're going to see it in the first few minutes .
It's going to start rising and rising and rising .
It's proofing really fast and then poop right in the oven .
Part of why this bread is done in an instant and so quick part of the we're making the flour , the dough , we're proofing it and kind of priming the yeast all in the blender all in one step .
So it's kind of magic that way .
Am I even plugged in ?
Maybe let's find out perfect or here we go it down for a second .
You know , if you like steam milk , like you're making coffee or espresso or something like that .
Same thing .
I'm just see a hot for up to a minute just because we're making a video .
I'll pause and I'll temp it and see where we're at .
Do , do , do , do , do what do you know ?
105 .
Good thing we stopped .
You can do little loaf big loaf muffins .
I like the little loaf bakes nice and fast .
Right now .
This is fermenting and you can taste it .
Like starting to taste like a little tingly .
This recipe that I've got is dialed in for two of these pans .
Just split the load .
Yeah .
See how it goes .
J and then it goes to , yeah , it's called liquefaction that like Celine from solid to liquid .
All right .
Start here .
A little bit of water here that moisture on top is going to have a nice little film .
So it doesn't desiccate case Harden is the technical baking word and it starts to really crack and break and splits out and your bread loaf goes shoots out like that .
Matthew just blended these what ?
20 30 ?
They're even like souffle up the side here a little bit .
So we're gonna bake these .
See what happens .
I think they could possibly like go over .
But we'll also bake these ones when they just get to the top .
Pretty jiggly amazing .
Huh ?
Rice .
A couple of ingredients makes me nervous .
She put on her trace that doesn't bake all of our elements or you're like , nah , I'm gonna hit it with a little bit more spray .
What I got going on here is 3 65 30 minutes , but I want to keep on the moisture .
So check this out .
I love this little tray here , this drip tray and you go a little water here .
Point done .
Knew it So let's look at it though .
Who cares ?
Let's take an opportunity to screw something up and learn from it .
This is overproof .
We goof up .
We make messes , we screw up too .
It happens all the time .
These are still gonna taste amazing .
I just don't want the oven to be all screwed up with little rice bread , lumps all over the elements .
You know .
21 be wonder bread .
It's ready guys .
Check it out .
Wow .
Wow .
We , we , we , I actually didn't tempt these but shouldn't take them out of the oven yet either , but I'm gonna do it just in case just in case you were at .
Uh , I hope you're Oh yeah , that's good .
How pretty are they ?
Oh my God .
Oh , maybe I don't even need a paring knife to get this out .
Our wonderful blender bread is done .
It's done baking .
If I leave it in the pan , it'll be more gummy wet , sticky .
And the whole bread , the loaf overall can start to dry out a little bit more that way .
Sometimes you want that for like a banana bread or something .
It's stickier on the outside , you know ?
Sure .
I would never do this if I was gonna slice it .
But it's just like I have to with this bread .
That is a nice loaf of bread .
We've got so much good stuff about yeast .
Science of yeast , other breads , all sorts of gluten free recipes too .
If that's your thing .
Hamburger buns , brioche , croissants , all sorts of stuff , stuff , chef ups , get it all .