| 摘要 |
A method for making bread with rice flour being a chief component using a bread maker is provided. The method includes the steps of: intermittently kneading the rice flour for thirty seconds to two minutes at a temperature of 32±10° C., and generally kneading the rice flour for 15 minutes to 25 minutes at a temperature of 32±10° C.; primarily fermenting the kneaded rice flour for 3 minutes to 30 minutes at a temperature of 32±10° C. to 34±10° C., and performing gas-out for one minute to 10 minutes at a temperature of 32±10° C. to 34±10° C.; and secondarily fermenting the gas-out rice flour for thirty minutes to ninety minutes at a temperature of 32±10° C. to 34±10° C., and baking the fermented rice flour for ten minutes and fifty minutes at a temperature of 134±10° C. to 140±10° C.
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