Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps

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 [Music] 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 wonder bread [Music] 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 this same recipe from every grain you can think of you gotta get it at chefs.com all right you don't need much stuff rice same rice already scooped rice in a bowl you gotta soak the rice for how long well it depends 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 20 30 minutes we've 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 going to be finer and when it's finer that means it's going to be fluffier so i'm going to 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 or looks like a little cloudier than fresh rice 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 red rice that's it i don't think i need anything else rice goes in the blender [Music] 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 salts one you want to like keep an eye on here's why i add like double triple the amount of yeast often to 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 uh chewier a little denser a little less spring but you can do too much oil and the bread kind of like wants to rise and split and sink again and get dense so there's a perfect little middle ground we'll cover that on chestnuts.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 vitamix the wearing the breville we like the breville one you know you don't want to lose like moisturizers that you got at your grocery store for 29 dollars 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 all together further i can like gel and actually hydrate the starch and it'll be like a gum like a gum paste so i recommend going like full blast until you get a thermometer you go to 105 or so and stop because these any of these high power blenders that are going to make a nice smooth paste are also going to heat up right and the yeast is going to die if it gets 120 125 130 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 like 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 it's 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 murph here we go [Music] [Applause] i'll cool 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 seeing how hot we are [Applause] [Music] we're 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 what do you know 105. good thing we stopped [Music] you could do little loaf big loaf muffins i like the little loaf bakes nice and fast right now this is fermented and you can taste it like it's 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 see how it goes all jiggly and then it goes to they also call it liquefaction that like settling settling in from solid to liquid all right i'm gonna start here a little bit of water here that moisture on top is gonna 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 just shoots out like that matthew just blended these what 20 minutes ago 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's a couple ingredients makes me nervous should we put it in a tray so it doesn't bake all of our elements or you're like nah i'm going to hit it with a little bit more spray what i got going on here is 365 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 oink done do 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 happens all the time these are still going to 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 three two one beep wonder bread it's ready guys check it out wow we wow wee whoa we were we actually didn't tempt these but shouldn't take them out of the oven yet either but i'm going to do it just in case doesn't guys see we're at i hope you're oh yeah that's good how pretty are they oh my god oh maybe i don't even need a pairing 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 so it's stickier on the outside you know check it out i would never do this if i was gonna slice it but it's just like i have to with this spread 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 so go to chef steps get it all

Channel: ChefSteps

Views: 1,217,481

Keywords: chefsteps, cooking, modernist, cuisine

Id: u3AxvINcGwE

Length: 9min 34sec (574 seconds)

Published: Mon Apr 25 2022