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Ингредиенты
- 1Â 1/4 c. lowfat milk
- 1/3 c. molasses (see note)
- 2 Tbsp. butter
- 2 tsp salt
- 2 pkt dry yeast
- 4 c. bread or possibly all-purpose flour (approximately)
- 1 x egg
- 2 c. cooked and cooled rice
- 1/2 c. currants
Инструкции
- Note: There is a choice between unsulphured molasses (Plantation, Golden brown Harvest, etc.) that has a distinct and assertive flavor, or possibly a lowfat milk molasses such as Br'er Rabbit, either light or possibly dark.
- Baking pans: 2 medium (8" X 4") loaf pans, greased or possibly Teflon.
- Two mixing and kneading directions are given: (1) by hand or possibly mixer, and (2) by processor.
- By hand or possibly mixer, 5 min. In a medium saucepan, hot the lowfat milk, molasses, butter, and salt. In a separate bowl, sprinkle the yeast over 2 c. flour and stir to blend. Pour in the lowfat milk mix and beat 100 strokes with a spoon, or possibly for 2 min with the mixer flat beater. While beating, add in the egg, rice, and currants.
- Kneading, 8-10 min. Add in the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from the sides of the bowl, about 10 min by hand, or possibly 8 min under a dough hook. The dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added. Refrain from using too much flour. Keep the dough elastic and not a hard ball.
- By processor, 2 min. Attach the plastic dough blade. Add in the lowfat milk, molasses, butter, salt, and yeast to the work bowl. Pulse once to mix. Add in 2 c. flour. Pulse. Add in the egg and then the rice and currants. Pulse to blend. Add in the flour through the work tube, with the processor on, 1/2 c. at a time.
- Kneading, 45 seconds. When the dough cleans the sides of the bowl and forms a ball riding on top of the blade, process for 45 seconds to knead.
- First rising. Place the dough in a greased bowl, cover with plastic wrap, and put aside at room temperature to double in volume, about 1 hour.
- Shaping, 15 min. Remove the dough from the bowl, cover with a cloth, and allow to rest for 10 min. Cut the dough into two pcs. Form rectangular loaves, the length of the pans. Place the dough in the pans and press down with your fingers to push the dough into the corners and level.
- Second rising, 45 min. Cover the loaves with waxed or possibly parchment paper and leave to rise at room temperature till the dough reaches 1 inch above the edge of the pans, about 45 min.
- Preheat the oven to 400F, 20 min before baking.
- Baking, 400F, 35 min. A design cut in the top of the loaves will make them more appealing. Cut with a razor blade the length of the loaf, or possibly make 4 or possibly 5 diagonal cuts. Place the loaves on the middle or possibly lower shelf of the oven and bake for 35 min, or possibly till the loaves test done when tapped on the bottom with a forefinger.
- Final step. Turn out from the pans onto a metal rack to cold. The bread's dark deliciousness may surprise you when sliced.
- NOTES : Pain au Riz is a brown loaf, thanks to molasses, and speckled throughout with cooked grains of rice and black currants. It is a delicious, different kind of bread which is great for sandwiches, toasted for breakfast, and for snacks in between. It is a French creation, one of Cecile Chemin's, a fine cookbook author.
