Rice Bread
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- Allow half a pint of ground rice to a qt.
- of milk, or milk and water, put the milk and water over the fire to boil, reserve enough to wet the rice.
- Stir out the lumps add a large teaspoon of salt and when the milk and water boil, stir in the rice, exactly as when you make gruel.
- Boil it up two or three minutes, stirring it repeatedly, then pour it out into your bread pan and immediately stir in as much flour as you can with a spoon.
- After it is cool enough and of this be very sure, as scalding the yeast will make heavy, sour bread, full of holes, add a gill of yeast and let it stand until morning.
- Then knead in more flour until the dough ceases to stick to the hands.
- It is necessary to make this kind of bread a little stiffer than that in which no rice is used, else there will be a heavy streak through the loaf.
- It is an elegant bread, keeps moist several days and is particularly good toasted.