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. Salt-rising bread is not universally popular, yet many persons are fond of it. Its taste is very agreeable, and, as a rule, its texture is excellent; however, it always has an unpleasant odour. The method given in the accompanying recipe for salt-rising bread differs in no way from the usual method of making it. It is very necessary that the first mixture of corn meal, salt, sugar, and milk be kept at a uniformly warm temperature in order to induce bacteria to grow. Any failure to make such bread successfully will probably be due to the violation of this precaution rather than to any other cause.
SALT-RISING BREAD
(
Sufficient for Two Loaves
)
- 1 c. fresh milk
- 1/4 c. corn meal
- 1 tsp. salt
- 2 tsp. sugar
- 2 c. lukewarm water
- 7 c. white flour
- 1/2 c. white flour additional for kneading