Rice Bread

I'm not sure where my mom got this recipe from, but it's delicious! It's a dense and delicious loaf whether made with white or brown rice, but my preferred rice is Aldi's Specially Selected Basmati Brown Rice. I used two cups of whole wheat flour the last time I made these and it was still delicious!

2 T yeast
2 T sugar
1/4 cp water
2 T shortening
2 tsp salt
1 cp milk
1 1/2 cp brown rice, cooked and cold/room temperature
5 cp flour
3/4 cp dry milk (optional--I recommend Nido dry whole milk powder)


Combine all ingredients except for the flour. Beat, adding enough flour to make a workable dough. Turn the dough out and knead, adding more flour as needed. Let rise twice and shape. [I usually just let it rise and then punch it down and shape it and let it rise again and then bake it. It sounds like you should let it rise again, but I never have enough time.]

Bake in two greased 8" x 4" loaf pans at 350 degrees for 45 minutes or till they sound hollow when tapped [or are 190 degrees inside].

Morello Cherry Glaze

1 24-oz. jar of dark morello cherries
2 1/2 T cornstarch
2 T powdered sugar

1. Drain the cherries well, reserving the juice.
2. Whisk the cornstarch with a small amount of the cherry juice.
3. Put the powdered sugar in a small pan and pour the remaining cherry juice into the pan, whisking to stir. Bring to a boil.
4. Whisk in the cornstarch mixture and stir till translucent and thick.
5. Meanwhile, arrange the cherries on the cake surface and then pour the glaze over the cherries. (It might also be a good idea to baste the surface of the cake with some glaze and then arrange the cherries in it before pouring over the rest of the glaze.)

You may instead mix the cherries into the glaze and then spread the mixture over the surface of the dough, for instance if you are making a cherry galette or kuchen.

You may also wish to add a bit of almond extract.