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 the sugar into the water
1: Sprinkle in the yeast
2: Let the mixture stand until the yeast bubbles to the surface
3: Stir in the white flour and 1/2 whole wheat flour
4: Mix well
5: Cover the batter with waxed paper and a towel
6: Let it sit until it is bubbly, 30 minutes to 1 hour
7: Stir down the batter, and add the salt, the rye flour and the corn flour
8: Spread the remaining 1/2 cup of whole wheat flour over a work surface, and turn the dough onto it
9: Knead the wheat flour into the dough, sprinkling with more white flour if the dough is still too sticky
10: Knead until the dough is firm but springy
11: Grease a clean bowl with the vegetable oil
12: Set the dough in the bowl, and turn the dough over to coat it completely with the oil
13: Cover the dough with waxed paper and a towel, and set it to rise until it is double in bulk, about 1 hour, or overnight in the refridgerator
14: Preheat oven to 375 degrees
15: Punch down the dough, and divide in two
16: Knead it into two round loaves
17: With a sharp knife, cut a slash around the circumference of each loaf and prick the top
18: Set the loaves on a lightly floured cookie sheet
19: The dough need not rise again for baking
20: Bake the bread for 45 minutes, or until a tap on the bottom of the loaf produces a hollow sound
21: Set the loaves on racks to cool
22: File ftp://ftp
23: idiscover
24: co
25: uk/pub/food/mealmaster/recipes/mmkah001
26: zip