Rice Bread

 

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 in 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 1 hour.

Slash and loaves or rolls deeply just before baking. Place the bread into a preheated 450 degree F oven and immediately decrease the heat to 400 degrees F. Bake until light brown, about 40 minutes for loaves, 20 minutes for rolls.