Mrs Beetons Baking Recipes Revisited

Rice Bread

To every 450g (1lb) of Rice allow:
1.8kg (4lb) Wheat Flour
3 tbsp Yeast [or

Modern Equivalent] (approx)
7g (¼oz) Salt

Boil the rice in water until it is quite tender.
Pour off the water and put the rice, before it is cold, into the flour.
Mix well together with the yeast, salt and enough warm water to make into a smooth dough.
Allow it rise in a warm place.
Then form it into loaves.
Bake for 1½ to 2 hours, according to their size.
If the rice is boiled in milk instead of water, it makes very delicious bread or cakes.
When boiled in this manner, it may be mixed with the flour without straining the liquid from it.

Time: 1½ to 2 hours.

RICE BREAD

1720. INGREDIENTS - To every lb. of rice allow 4 lbs. of wheat flour, nearly 3 tablespoonfuls of yeast, 1/4 oz. of salt.

Mode - Boil the rice in water until it is quite tender; pour off the water, and put the rice, before it is cold, to the flour. Mix these well together with the yeast, salt, and sufficient warm water to make the whole into a smooth dough; let it rise by the side of the fire, then form it into loaves, and bake them from 1-1/2 to 2 hours, according to their size. If the rice is boiled in milk instead of water, it makes very delicious bread or cakes. When boiled in this manner, it may be mixed with the flour without straining the liquid from it.

Time - 1-1/2 to 2 hours.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Rice Bread

Mrs Beeton
Recipes