Rice Bread Recipe

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.

Vote