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Rice Bread
From Cassell's dictionary of cookery, 1892
Serves 8
The dough will become almost fluid as fermentation proceeds.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1538. The excerpt below is the record exactly as published.
Rice Bread. — In this country rice is sel- dom made into bread by itself, though it may mc ( 740) mc be by the following process. — Take enough rice- flour and put it in the kneading trough ; at the same time boil a due proportion of water in a cauldi-onand throw in a small quantity of ground rice, which must be boiled till the decoction forms a thick viscous substance, which is to be poured upon the flour, and the mass is to be kneaded ■with a mixture of salt and yeast
Cook this with the app: pantry check, scaling, and the assistant.