Rice Bread

Ingredients

• 1/2 cup cold rice
• 1/2 teaspoon salt
• 1/2 cup white Indian meal
• 1 egg
• 1/2 tablespoon melted butter
• 1/2 cup milk

Method

1. 1

   Mix the dry ingredients thoroughly; add the egg beaten with the milk and melted butter.

2. 2

   Pour into shallow greased tins and bake in a moderate oven.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 96. The excerpt below is the record exactly as published.

1 teaspoon salt 1/2 boUed potato 1 teaspoon sugar Milk or water (about 1 pint) Sift the dry ingredients thoroughly; rub in the boiled potato; add liquid to make a stiff batter or soft dough. Turn into a greased bread pan; smooth the top with a knife dipped in melted butter and bake in a moderate oven for about an hour. When done moisten the crust slightly with cold water and wrap in a clean cloth until cold. SALT-RISING BREAD 1 cup milk V4 teaspoon sugar Little boiling water 1 tablespoon com meal Vi teaspoon salt 2 tablespoons flour Flour to make dough Into the milk pour enough boiling water to bring it to blood heat (about 90° F.). Do not have it too hot or the bread will not rise. Add the other ingredients; beat to the consistency of pan- cake batter and set in a warm place to ferment. If set in the early morning, it will rise at noon. Mix the same as other bread; put in pans at once; let stand till light and bake slowly. RICE BREAD 1/2 cup cold rice Vi teaspoon salt 1/2 cup white Indian meal 1 egg V2 tablespoon melted butter

Cook this with the app: pantry check, scaling, and the assistant.