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.

• 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.

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