PAIN AU RIZ (RICE BREAD)

Steps:

• Grease 2 8x4 inch loaf pans.
• in a medium saucepan, warm the milk, molasses, butter and salt.
• in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
• pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
• while beating, add the egg, rice and currants.
• Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
• the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
• Refrain from using too much flour.
• keep the dough elastic and not a hard ball.
• place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
• remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
• cut the dough into 2 pieces. form rectangular loaves the length of the pans.
• place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
• cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
• preheat oven to 400 20 minutes before baking.
• place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
• (if using convection oven, reduce heat 50 degrees).
• turn out from pan onto metal rack to cool.