1 : qt Milk
1 : pt Heavy cream
1/2 : ts Salt
1 : Vanilla bean
3/4 : c Long-grained rice
1 : c Granulated sugar
1 : Egg yolk
1 : /2 c Whipped cream
Raisins : Raisins (optional)
0: STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes
1: For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl
2: Turn machine on and combine mixture
3: With machine running, slowly add yeast mixture
4: Mix until dough cleans sides of bowl
5: If dough is too sticky, add more flour by the tablespoon, working it in before adding more
6: If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more
7: Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer
8: If mixing by hand, put ingredients in large bowl
9: Mix well
10: Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes
11: Transfer dough to large plastic bag, squeeze out air and seal at top
12: Place dough in bowl
13: Let rise in warm spot until doubled, about 1 hour
14: Oil a baking sheet
15: Punch dough down and shape into smooth ball
16: Place smooth side up on baking sheet
17: Cover loosely with oiled plastic
18: Let rise in warm spot until doubled, about 40-50 minutes
19: Preheat oven to 375F
20: Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour
21: Make a decorative slash across the top
22: Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes
23: Immediately remove from pan and cool on rack
24: Makes 1 Loaf From Gemini's MASSIVE MealMaster collection at www
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