Rice Bread

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Boil the rice in water until it is quite tender.
  2. Pour off the water, and put the rice, before it is cold, to the flour.
  3. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough.
  4. Let it rise by the side of the fire, then form it into loaves, and bake them from 1-1/2 to 2 hours, according to their size.
Alternative method
  1. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes.
  2. When boiled in this manner, it may be mixed with the flour without straining the liquid from it.
Original Text
RICE BREAD. 1720. INGREDIENTS.—To every lb. of rice allow 4 lbs. of wheat flour, nearly 3 tablespoonfuls of yeast, 1/4 oz. of salt. Mode.—Boil the rice in water until it is quite tender; pour off the water, and put the rice, before it is cold, to the flour. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough; let it rise by the side of the fire, then form it into loaves, and bake them from 1-1/2 to 2 hours, according to their size. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes. When boiled in this manner, it may be mixed with the flour without straining the liquid from it. Time.—1-1/2 to 2 hours.
Notes
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