Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; stir well, and let stand 5 minutes.
Combine flour, milk powder, 1/3 cup sugar, and salt in a large mixing bowl; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture, 1 1/2 cups warm water, and warm rice to make a soft dough.
Turn dough out onto a lightly floured surface. Knead 10 minutes or until smooth and elastic, working in additional flour as needed. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface; divide into 3 equal portions, shaping each into a loaf. Place each loaf in a greased 8 1/2- x 4 1/2 x 3-inch loaf pan. Cover; repeat rising procedure 1 hour or until doubled in bulk.
Bake at 350° for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans, and cool on wire racks. Cut into thin slices for sandwiches.
Oxmoor House Homestyle Recipes
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