- 1 1/2 cups well-cooked rice
- 1 egg
- 2 tablespoons butter
- 1 tablespoon granulated sugar
- 1 cup very warm water or milk
- 1 package dry yeast
- 4 cups or more all-purpose flour
- 2 teaspoons salt
- Beat rice, egg, butter, sugar, water and yeast together briefly. Set aside to
proof well, 30 or 40 minutes, until barmy.
- Pour into a sieve and rub the rice through. Unlike most sieving operations, this
one goes quickly.
- Beat in the flour and salt until smooth. The dough should be quite soft, but
not liquid. Add a little more flour if necessary and let rise in the bowl, covered,
until doubled, about one hour.
- Beat down vigorously. Shape into one large loaf and place in a buttered 9 x 5-inch
bread pan or make two loaves for 5 x 3-inch bread pans. Or you can shape the dough
into egg-size rolls.
- Let the loaves or rolls rise, covered loosely, until double in volume, about
- Slash and loaves or rolls deeply just before baking. Place the bread into a preheated
450 degrees F oven and immediately decrease the heat to 400 degrees F.
- Bake until light brown, about 40 minutes for loaves, 20 minutes for rolls.