Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease 2 8x4 inch loaf pans. | 2. in a medium saucepan, warm the milk, molasses, butter and salt. | 3. in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend. | 4. pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater. | 5. while beating, add the egg, rice and currants. | 6. 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. | 7. the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added. | 8. Refrain from using too much flour. | 9. keep the dough elastic and not a hard ball. | 10. 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). | 11. remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes. | 12. cut the dough into 2 pieces. form rectangular loaves the length of the pans. | 13. place the dough in the pans and push the dough into the corners of the pans with your fingers and level. | 14. 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). | 15. preheat oven to 400 20 minutes before baking. | 16. 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. | 17. (if using convection oven, reduce heat 50 degrees). | 18. turn out from pan onto metal rack to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
molasses	1/3	cup		325.7667	83.9467	0.0	0.1123
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt	2	teaspoons		-	-	-	-
yeast	2	packages		-	-	-	-
purpose flour	4	cups		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
rice	2	cups	cooked cooled	1357.9	282.125	27.898000000000003	11.84
currant	1/2	cup		35.28	8.6128	0.784	0.2296

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.