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Rice Bread

Rice when made into bread is usually mixed with some other grain. The following are modes in which it has been so employed with advantage. 1.--The Americans make bread with it in this manner. The rice is thoroughly cleansed by pouring water upon it and stirring it, the water being changed occasionally until all impurities are washed away. The water is then drawn off, and the rice, while yet damp, is bruised in a mortar; it is then dried and passed through a hair sieve. The flour thus obtained is generally kneaded with a small quantity of Indian-corn meal, and is boiled until it has acquired a thickish consistency; sometimes boiled potatoes are added. The mass is fermented either with leaven or yeast, and the dough is then baked in pans. The bread thus prepared is reputed to be light, wholesome, and agreeable to the palate. 2.--Let a quarter of a pound of rice be boiled until it be quite soft; leave it to drain on the back part of a sieve, and when cool, mix with it three-quarters of a pound of wheat-flour, a spoonful of yeast, and two ounces of salt. Let it stand for three hours to ferment, then knead it very thoroughly, and roll it in as much wheaten flour as will give to the exterior sufficient consistency to allow of its being conveniently deposited in the oven. After baking an hour and a quarter it will form a loaf of good white bread weighing one pound fourteen ounces. 3.--To one peck of wheat-flour add half a peck of rice-flour; let them be mixed and kneaded with salt, yeast, and warm water, in the usual manner. Divide the mass, when fermented and duly risen, into eight loaves, and bake them. 4.--Boil a peck of rice till it becomes soft; let it stand all night in a pan, and it will be found greatly distended. Let a peck of potatoes be boiled, skinned, and mashed to a pulp. Knead them while hot with the rice, and a peck of wheat-flour; then add a sufficient quantity of yeast and salt, and leave the dough to ferment; the mass may be divided into loaves, and baked in the usual manner.