Recipes > Breads > Rice Bread > Rice Bread

Rice Bread


  • 1/2 cup milk
  • 6 tablespoons sugar
  • 4 tablespoons fat
  • 1 1/2 teaspoons salt
  • 1/2 cake compressed yeast, softened in 1/4 cup liquid
  • 7 cups boiled rice
  • 8 cups flour


This proportion makes two loaves of bread.

Scald the milk with sugar, salt, and fat. Let cool until lukewarm and pour over the boiled rice. Add yeast which has been softened in one-quarter cupful warm water. Stir in flour and knead. Let rise until double its bulk. Knead again and put into pans. Let rise until light and bake 50 minutes to one hour in a moderate oven.

The rice should be boiled in a large quantity of boiling water, in order to insure a dry rice. At least eight or ten times as much water as rice should be used.


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Everyday Foods in War Time (1918).

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