Rice Bread (first method)

Ingredients

• four gallons of flour
• two pounds of rice
• six pints of water
• a quarter of a pint of yeast
• three-quarters of a pint of baker's yeast
• two small handfuls of salt
• sixteen gallons of water

Method

1. 1

   Wash the rice and soak it for 3-4 hours in water.

2. 2

   Cook it in a covered dish in a hot oven for 2 hours.

3. 3

   Once cooled, mix with half the flour.

4. 4

   Add yeast and salt, then gradually add warm water to form a dough.

5. 5

   Let rise until morning, then add more flour and shape into loaves.

6. 6

   Allow to rise in tins before baking for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1539. The excerpt below is the record exactly as published.

two pounds of rice. We first wash the rice, and then soak it for three or four hours in six pints of water. It is next turned, with the whole of the water, into a large tin dish with a cover (a Nottingham jar well tied down would be a good substitute for this), and put it into a tolerably hot oven for two hours, when it will be nicely swollen, and will have absorbed all the water. When it has cooled down sufficiently to be handled easily, we rub it into half the flour, in the same way that we should rub butter or lard into it for pastry, and proceed to make the bread. If we can procure good Iwme-breived yeast we prefer it to any other, and find a quarter of a pint sufficient for our baking; but we verj- fre- quently use baker s yeast, which we find we can depend on better than on the brewer's. It is a thin liquid, somewhat resembling beer, of which we are obliged to mix three-quarters of a pint with the dough. We add first to the flour and rice two small handfuls of salt, and then wet them up gradually with ten pints of warm water, reserving the yeast until they are toler- ably well moistened, when we pour it equally well over the mass, and beat it in well with the hand, and knead it about. This dough wUl be very lithe. We make it about four o'clock in the afternoon, and place it by the fire, or on the top of the oven, where it remains until nine in the evening, when three-quarters of a stone (a gallon and a half) more of flour is kneaded into it, and it is left to rise until the morning, when the remaining half-gallon of flour will fit it for the oven. It should be put into large tins, and allowed to rise to their tops before it is set into the oven. We divide it into ten loaves, which are baked for two hours. We consider that the rice renders the bread lighter, and prevents the crust of it from becoming hard, and it materially increases the weight. The four gallons of flour, two pounds of rice, and sixteen gallons of water, produce forty-two pounds of excellent bread. " To improve the yeast and ensure its being good, I would recommend that three or four well-boiled potatoes should be smoothly mashed and mixed with as much hot water as will bring them to the consistence of batter, and that a small plateful of wann flour and the yeast should be gradually added and well beaten to them. This done, the mixture must be placed before the fire, and in two hours, or less, the whole bowl will be in a state of fermentation. Then is the time to lay the bread with it. It is a little additional trouble, but is a certain improvement also. Servants, however, will not often take all this trouble, and mistresses cannot always attend to such matters them- selves. "To give the essence, then, of this recipe: Two pounds of rice soaked in three quarts of water, and afterwards swollen in it for two hours in a moderately hot oven ; to be cooled down a little, then worked into a stone (two gallons) of flour; two small handfuls of salt; a quarter of a pint of yeast of home-brewed beer (or three-quarters of a pint of baker's yeast

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