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)
13: idiscover
14: co
0: Dissolve yeast in warm milk; let stand 5 minutes
1: Sift together 1-1/2 cups flour, sugar, cocoa, and salt; set aside
2: Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well
3: Gradually add flour mixture to make a soft dough
4: Turn dough out onto a surface sprinkled with remaining 1/2 cup flour; knead 10 minutes or until smooth and elastic
5: Place in a well-greased bowl, turning to grease top
6: Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk
7: Punch dough down; turn out onto a floured surface, and shape into a loaf
8: Place in a greased 7-1/2 x 3 x 2-inch loaf-pan
9: Brush top with oil; cover and repeat rising procedure 1 hour
10: Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped
11: Remove bread from pan immediately; cool on wire rack
12: File ftp://ftp
15: uk/pub/food/mealmaster/recipes/mmkah001
16: zip