I wanted to try this one because I never made a bread before with so much rice in it. I made Peter Reinhart's Struan bread but that contains only a small amount of cooked rice.
This bread should be baked in a Pullman loaf pan, but I don't have one so I made this in an open loaf pan. I do like the taste, but it is kinda sweet because of the two tablespoons honey in the dough. I did not like the hard baked rice grains in the crust, but I guess this won't happen when you use a Pullman loaf pan. Mmmm, I should get one to try to find out if this is correct.
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