Rice Bread (Pirog) Recipe
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Rice Bread (Pirog)

By: Karla Rossi  
"This is one of our family's traditional recipes, a regional Polish sweet bread with rice filling (From Breaking Bread: A Family History Preserved By Seven Sisters). It makes a wonderful tea bread!"

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (4)

Rate/Review | 388 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 x 14 inch loaf
 

Ingredients

  • 1 (0.6 ounce) cake compressed fresh yeast
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 1 cup milk
  • 1/2 cup white sugar
  • 1/2 cup margarine
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 4 1/2 cups all-purpose flour
  • 3/4 cup golden raisins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1 cup white rice
  • 2 cups cold milk
  • 1 tablespoon butter
  • 1/4 cup white sugar
  • 1 pinch salt

Directions

  1. Dissolve yeast in warm water; set aside.
  2. Scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. Set aside to cool.
  3. In a separate bowl beat eggs. Add eggs, vanilla, and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and raisins until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draft free area.
  4. Combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. Stir in rice, and bring to a boil. Add 1 tablespoon butter. Lower heat, cover, and cook for about 20 minutes, until done. Set aside to cool.
  5. Punch down the dough, and knead a couple of times. Place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. Spread dough in dish by patting gently to all sides. Let rise for 15 minutes.
  6. Spread rice on top of dough, and pull sides up gently to form an envelope type design. Rice will show in center. Brush the top lightly with melted butter and sprinkle with cinnamon.
  7. Place in a preheated 375 degree F (190 degrees C) oven. Lower temperature to 350 degrees F (175 degrees C). Bake for 30 to 40 minutes, until golden.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 288 | Total Fat: 8g | Cholesterol: 30mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by PIKUSHO 
I searched for this recipe for years. I remember my grandmother making this on the holidays. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2004 by MACKALLEN 
Don't let this bread fool you--it's not too hard to do, and it is delicious. It's definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2005 by THEINSANECHEF 
Absolutly wonderful....It's well worth the 2.5 hour prep. I followed the recipe exactly as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2006 by Brandy Lee 
This is very interesting; I'm glad I tried it. Next time, I will probably split the dough... MORE

 
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