Dad's rice pudding bread

Yield: 1 Loaf

Measure Ingredient
⅜ cup To 1/2 cup milk
1 Egg
2 tablespoons Butter or margarine
⅔ cup Cooked, cooled rice
1½ teaspoon Salt
2 tablespoons Sugar
2 cups Bread flour
1½ teaspoon Cinnamon
1½ teaspoon Active dry yeast**
⅓ cup Raisins*
⅞ cup To 1 cup milk
1 Egg
3 tablespoons Butter or margarine
1 cup Cooked, cooled rice
2 teaspoons Salt
3 tablespoons Sugar
3½ cup Bread flour
2 teaspoons Cinnamon
1½ teaspoon Active dry yeast**
½ cup Raisins*
1⅜ cup To 1 1/2 cup milk
2 Eggs
4 tablespoons Butter or margarine
1⅓ cup Cooked, cooled rice
3 teaspoons Salt
¼ cup Sugar
4½ cup Bread flour
1 tablespoon Cinnamon
2 teaspoons Active dry yeast
⅔ cup Raisins*
*ADD at beep
**Red Star Brand is listed in the cookbook

SMALL LOAF

MEDIUM LOAF

LARGE LOAF

SOURCE; More Bread Machine Magic by Linda Rehberg and Lois Conway, copyright 1997, ISBN #0-312-16935-3. MM format by Ursula R. Taylor.

Note just above the recipe says that this bread was inspired by fond memories of Linda's Dad sitting at the table pouring milk over his rice and putting cinnamon & sugar on top. Also notes to watch dough ball as it varies each time you make it and that if you use freshly cooked rice you will need to add extra liquid. 1. Place all ingredients except raisins in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and Raisin/Nut cycle. Press start. 2. Observe the dough as it kneads.

After 5 to 10 minutes, if it appears dry & stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tbsp. at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. At the beep, add the raisins. 4. After the baking cycle ends, remove bread from pan, place on cake rack, & allow to cool 1 hour before slicing. CRUST: Light -- BAKE CYCLE: Raisin/nut ~- OPTIONAL BAKE CYCLES: Standard, Whole Wheat, Sweet Bread..

Nutritional Information per slice: Calories 195, Fat 3⅖ gms, Carbs.

36⅒ gm, Protein 5 gm, Fiber 1⅖ gm, Sodium 349 mg, Chol. 16 mg.

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