Recipe 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!"
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1 (0.6 ounce) cake
compressed fresh yeast
warm water (110 degrees F/45 degrees C)
4 1/2 cups
I searched for this recipe for years. I remember my grandmother making this on the holidays. This is an excellent easy recipe and TASTES GREAT!
Don't let this bread fool you--it's not too hard to do, and it is delicious. It's definitely not for those who are watching their carbs, but it's good for a treat.
Absolutly wonderful....It's well worth the 2.5 hour prep. I followed the recipe exactly as described. Very flavorful and delicious.
This is very interesting; I'm glad I tried it. Next time, I will probably split the dough between two loaves and spread each thinner; as one loaf, it was a bit thick for the rice center. Take note that if you intend to change the number of servings, the *original* measures are in the body of the recipe. I cut the recipe in half but then started following the measures within the directions of the recipe. I realized pretty early on and and was able to recover. Thanks for a new and yummy treat!
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Bread (Pirog)
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 288
** Calories from Fat: 72
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The crust is crunchy and the center is moist. What’s not to love?
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