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Rice Bread

(Bread.) - (The Cookery Blue Book)

1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2

butter and 1-1/2 teaspoons baking powder. Bake in shallow pans from

twenty minutes to half-hour.

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Southern Rice Bread

Cold boiled rice left over may be mixed with a small quantity of meat, and
used for stuffing tomatoes or egg plant; or it may be re-heated or made
into pudding, or added to the muffins for lunch, or added to the corn
A cup of oat meal or cracked wheat or wheatlet may also be added to the
muffins or ordinary yeast or corn breads. These little additions increase
the food value, make the mixture lighter, and save waste.

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Rice Bread

Boil a pint of rice till soft--then mix it with a couple of quarts of

rice or wheat flour. When cool, add half a tea-cup of yeast, a little

salt, and milk to render it of the consistency of rye bread. When light,

bake it in small buttered pans.

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Rice Bread

Simmer one pound of rice in three quarts of water until the

rice is soft, and the water evaporated or absorbed; let it cool until it

is only luke-warm; mix into it nearly four pounds of flour, two

teaspoonfuls of salt, and four tablespoonfuls of yeast; knead it until

it is smooth and shining, let it rise before the fire, make it up into

loaves with the little flour reserved from the four pounds, and bake it

thoroughly. It will cost about twenty-five cents, and make more than

eight pounds of excellent bread.

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Rice Bread

Boil a quarter of a pound of rice till it is quite soft; then put it on

the back of a sieve to drain. When cold, mix it with three quarters of a

pound of flour, a tea-cupful of milk, a proper quantity of yest, and

salt. Let it stand for three hours; then knead it very well, and roll it

up in about a handful of flour, so as to make the outside dry enough to

put into the oven. About an hour and a quarter will bake a loaf of this

size. When baked, it will produce one pound fourteen ounces of very good

bread; it is better when the loaves are not made larger than the

above-mentioned quantity will produce, but you may make any quantity by

allowing the same proportion for each loaf. This bread should not be cut

till it is two days old.

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