How To Make Carolina Rice & Wheat Bread - Best Recipe | Charleston Magazine
(Makes one large round or two nine-inch pan loaves)Translated for the modern kitchen in Damon Fowler’s book New Southern Baking (Simon & Schuster, 2005)
Ingredients
- 1/2 lb. raw long-grain white rice
- 1 qt. water
- 2 tsp. salt
- 1 tsp. active dry yeast
- 32 oz. (about 7 cups) unbleached all-purpose flour
- Rice or semolina flour for the baker’s peel (if not baking in pans)
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