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Rice Bread

A historical recipe from Woman's Institute Library of Cookery. Volume 1, by Woman's Institute of Domestic Arts and Sciences.

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A historical recipe

Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9935.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a half cupfuls of water
  2. 2 cupfuls of flour

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 1/2 c.
  2. uncooked rice 1-1/2 c.
  3. water 1 Tb.
  4. salt 1 Tb.
  5. sugar 1 Tb.
  6. fat 1/2 yeast cake 1 c.
  7. lukewarm liquid 6 c.
  8. white flour 1 c.
  9. white flour additional for kneading Steam the rice in a double boiler in 1 and a half cupfuls of water until it is soft and dry.
  10. Add the salt, sugar, and fat, and allow all to become lukewarm.
  11. Dissolve the yeast in the lukewarm liquid, and add it to the rice.
  12. Put all in the mixing bowl, stir in 2 cupfuls of flour, and allow the mixture to become very light.
  13. Add the remainder of the flour and knead lightly.
  14. Let the dough rise until it has doubled in bulk and knead to reduce the quantity.
  15. Place in greased pans.
  16. When the loaves have risen sufficiently, bake for about 50 minutes.
  17. 82.
  18. SALT-RISING BREAD.--Recipes for bread would be incomplete if mention were not made of salt-rising bread.
  19. Such bread differs from ordinary bread in that the gas that causes the rising is due to the action of bacteria.
  20. Salt-rising bread is not universally popular, yet many persons are fond of it.
  21. Its taste is very agreeable, and, as a rule, its texture is excellent;
  22. however, it always has an unpleasant odour.
  23. The method given in the accompanying recipe for salt-rising bread differs in no way from the usual method of making it.
  24. It is very necessary that the first mixture of corn meal, salt, sugar, and milk be kept at a uniformly warm temperature in order to induce bacteria to grow.
  25. Any failure to make such bread successfully will probably be due to the violation of this precaution rather than to any other cause.

Plating

Cookware for this recipe

  • Saucepan
  • Steamer
  • Mixing bowl
  • Wooden spoon
Source Public domain in the USA
Credit

From Woman's Institute Library of Cookery. Volume 1, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9935 (https://www.gutenberg.org/ebooks/9935). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.