Rice Bread (10)

Milk, 1/2 cup
Sugar, 6 tablespoons
Fat, 4 tablespoons
Salt, 1-1/2 teaspoons
Compressed yeast, 1/2 cake, softened in 1/4 cup liquid
Boiled rice, 7 cups
Flour, 8 cups

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.



Eggless Rye Muffins (8)

Rye flour, 2 cups