Pain Au Riz (Rice Bread)

READY IN: 2hrs 55mins
YIELD: 2 loaves




  • Grease 2 8x4 inch loaf pans.
  • in a medium saucepan, warm the milk, molasses, butter and salt.
  • in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
  • pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
  • while beating, add the egg, rice and currants.
  • Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
  • the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
  • Refrain from using too much flour.
  • keep the dough elastic and not a hard ball.
  • place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
  • remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
  • cut the dough into 2 pieces. form rectangular loaves the length of the pans.
  • place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
  • cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
  • preheat oven to 400 20 minutes before baking.
  • place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
  • (if using convection oven, reduce heat 50 degrees).
  • turn out from pan onto metal rack to cool.