Rice Bread
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 ounces rice
- 2 pounds flour
- 2 teaspoons salt
- 2 large spoonfuls yeast
- water
Instructions
- Boil six ounces of rice in a quart of water until it is dry and soft. Put the cooked rice into two pounds of flour and mix it in well. Add two teaspoonfuls of salt and two large spoonfuls of yeast. Add water gradually until the mixture reaches the consistency of bread dough. Allow it to rise well, then bake in moulds.