Dad's Rice Pudding Bread (4 PTS)

Recipe Ingredients

		**SMALL LOAF**
3/8 cup	88ml	Milk (to 1/2 cup)
1		Egg
2 tablespoons	30ml	Butter or margarine
2/3 cup	106g / 3.7oz	Cooked cooled rice
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Sugar
2 cups	125g / 4.4oz	Bread flour
1 1/2 teaspoons	7.5ml	Cinnamon
1 1/2 teaspoons	7.5ml	Active dry yeast**
1/3 cup	53g / 1.9oz	Raisins*
		**MEDIUM LOAF**
7/8 cup	207ml	Milk (to 1 cup)
1		Egg
3 tablespoons	45ml	Butter or margarine
1 cup	160g / 5.6oz	Cooked cooled rice
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Sugar
3 1/2 cups	218g / 7.7oz	Bread flour
2 teaspoons	10ml	Cinnamon
1 1/2 teaspoons	7.5ml	Active dry yeast**
1/2 cup	80g / 2.8oz	Raisins*
		**LARGE LOAF**
1 3/8 cups	325ml	Milk (to 1 1/2 cup)
2		Eggs
4 tablespoons	60ml	Butter or margarine
1 1/3 cups	213g / 7.5oz	Cooked cooled rice
3 teaspoons	15ml	Salt
1/4 cup	49g / 1.7oz	Sugar
4 1/2 cups	281g / 9.9oz	Bread flour
1 tablespoon	15ml	Cinnamon
2 teaspoons	10ml	Active dry yeast
2/3 cup	106g / 3.7oz	Raisins*

Recipe Instructions

*add at beep

**red star brand is listed in the cookbook

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 3.4 gms, Carbs.

36.1 gm, Protein 5 gm, Fiber 1.4 gm, Sodium 349 mg, Chol. 16 mg.

MC Formatted by Mary [[email protected]]

-----

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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