To-day’s Recipe
[n RICE BREAD g ln r-, no and a-half lbs flour, g Si -os cooked rice, one pint of g •* tepid water in which the nee jg has been boiled, two teaspoons cf g salt, half teaspoon of sugar, foz g nj of yeast. Mix the yeast and sugar In g together, add the water, and make Gj H a dough with the sifted flour and Gj bj cooked rice. Knead well and set K jjj to rise for two or three hours; Gi R then knead lightly on a floured [V Gj board, form into loaves, and put Qr into warm tins; allow to rise for m Gj half an hour, and bake in a hot rO, Gj oven for 1J to li hour. Si E dSBSHSHSaSESasaSES'dS?saSaSSSHSabA
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19290610.2.35.6
Bibliographic details
Sun (Auckland), Volume III, Issue 685, 10 June 1929, Page 5
Word Count
130To-day’s Recipe Sun (Auckland), Volume III, Issue 685, 10 June 1929, Page 5
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