By Yankee Magazine

Nov 21 2008

White rice gives this the taste and texture of an old-fashioned white bread. Use whole wheat flour and brown rice for a heavier loaf of rice bread.


Makes 2 loaves.


2 packages dry yeast
1/4 cup warm water
2 teaspoons sugar
1 teaspoon salt
4 cups white flour
1 cup cooked rice (white rice should be cooked in milk)
1-3/4 cups milk, warmed


Dissolve yeast in warm water and set aside . Mix together sugar, salt, and flour. Mash cooked rice. In large bowl, using your hands, rub rice into flour. Stir in yeast and milk. Turn out onto floured board and knead until smooth. Place in buttered bowl, turn to grease top, cover, and let rise until doubled. Punch down, halve, and place in 2 greased 8-1/2-inch loaf pans . Cover and let rise again. Bake at 350 degrees until brown, 45 to 55 minutes.