81. Rice Bread.--Very often variety is given to bread by the addition of
rice, which imparts an unusual flavour to bread and effects a saving of
wheat flour. Oatmeal and other cereals may be used in the same way as
rice, and bread containing any of these moist cereals will remain moist
longer than bread in which they are not used.
RICE BREAD
(Sufficient for Three Loaves)
1/2 c. uncooked rice
1-1/2 c. water
1 Tb. salt
1 Tb. sugar
1 Tb. fat
1/2 yeast cake
1 c. lukewarm liquid
6 c. white flour
1 c. white flour additional for kneading
Steam the rice in a double boiler in 1 and a half cupfuls of water
until it is soft and dry. Add the salt, sugar, and fat, and allow all to
become lukewarm. Dissolve the yeast in the lukewarm liquid, and add it
to the rice. Put all in the mixing bowl, stir in 2 cupfuls of flour, and
allow the mixture to become very light. Add the remainder of the flour
and knead lightly. Let the dough rise until it has doubled in bulk and
knead to reduce the quantity. Place in greased pans. When the loaves
have risen sufficiently, bake for about 50 minutes.
82. SALT-RISING BREAD.--Recipes for bread would be incomplete if mention
were not made of salt-rising bread. Such bread differs from ordinary
bread in that the gas that causes the rising is due to the action of
bacteria.
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