Rice Bread

Ingredients

• one-half of a pint of ground rice
• one quart of milk and water
• a large teaspoonful of salt
• a gill of yeast

Method

1. 1

   Boil milk and water, stir in rice and salt, and cook briefly.

2. 2

   Pour into a bread pan, stir in flour until thick, cool, then add yeast.

3. 3

   Let rise overnight, knead, and bake.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 105. The excerpt below is the record exactly as published.

RICE BREADo Allow one-half of a pint of ground rice to one quart of milk and water; put the milk and water over the fire to boil, reserving enough to wet the rice. Stir out the lumps, add a large teaspoonful 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 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 (of this be \^ery sure, as scalding the yeast will make heavy, sour bread, full of great holes), add a gill of yeast

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