To-day’s Recipe
<1 E 3 RICE BREAD E il r~j TFO and a-half lbs flour, p] 3 / toe cooked rice, one pint c-f E ■* tepid water in which the rice E (] has been boiled, two teaspoons cf t £} salt, half teaspoon of sugar, %oz C~ g of yeast. Mix the yeast and sugar E g together, add the water, and make tr g a dough with the sifted flour and E g cooked rice. Knead well and set D xj to rise for two or three hours; [J: x! then knead lightly on a floured [J “ board, form into loaves, and put VJj into warm tins; allow to rise for n- 1 “ half an hour, and bake in a hot p. -J oven for 1} to 11 hour f£ tl. ‘ 5f
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19290516.2.18
Bibliographic details
Sun (Auckland), Volume III, Issue 664, 16 May 1929, Page 4
Word Count
131To-day’s Recipe Sun (Auckland), Volume III, Issue 664, 16 May 1929, Page 4
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