Rice Bread

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
1.0 pound fourteen ounces of very good bread
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Boil a quarter of a pound of rice till it is quite soft.
  2. Put the boiled rice on the back of a sieve to drain.
  3. When cold, mix the rice with three quarters of a pound of flour, a tea-cupful of milk, a proper quantity of yest, and salt.
  4. Let the mixture stand for three hours.
  5. Knead the dough very well.
  6. Roll the dough up in about a handful of flour, so as to make the outside dry enough to put into the oven.
  7. Bake for about an hour and a quarter.
  8. This bread should not be cut till it is two days old.
Original Text
Rice Bread. Boil a quarter of a pound of rice till it is quite soft; then put it on the back of a sieve to drain. When cold, mix it with three quarters of a pound of flour, a tea-cupful of milk, a proper quantity of yest, and salt. Let it stand for three hours; then knead it very well, and roll it up in about a handful of flour, so as to make the outside dry enough to put into the oven. About an hour and a quarter will bake a loaf of this size. When baked, it will produce one pound fourteen ounces of very good bread; it is better when the loaves are not made larger than the above-mentioned quantity will produce, but you may make any quantity by allowing the same proportion for each loaf. This bread should not be cut till it is two days old.
Notes
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