Carolina Rice Bread

5.0 (1)

This absorbing breadstuff is amusive to make, it keeps well, and it makes delicious toast.

When John Martin Taylor included the look successful his 1992 cookbook, caller barroom oregon compressed yeast was sold successful each supermarket. Today it's overmuch harder to find, truthful we tested with progressive adust yeast.

The much flavorful the atom you use, the much flavorful your breadstuff volition be. First, maestro the look utilizing long-grain rice; later, effort it with brownish atom if you like, but summation the magnitude of h2o accordingly, arsenic brownish atom volition sorb astir doubly arsenic overmuch water.

Taylor insists that the cardinal ingredients beryllium measured by weight; measurement is excessively variable. Weigh retired the rice, yeast and flour earlier beginning.

The loaves tin beryllium loosely wrapped and stored astatine country somesthesia for up to 3 days oregon tightly wrapped and frozen for up to 3 months.

Adapted from "Hoppin' John's Lowcountry Cooking" Twentieth Anniversary Edition, by John Martin Taylor (University of North Carolina Press, 2012).

Ingredients

Nutritional Facts

Per portion (based connected 12 per loaf)

• Calories

  230

• Fat

  1 g

• Carbohydrates

  47 g

• Sodium

  480 mg

• Protein

  7 g

• Fiber

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Hoppin' John's Lowcountry Cooking" Twentieth Anniversary Edition, by John Martin Taylor (University of North Carolina Press, 2012).

Tested by Kendra Nichols.