Rice Bread (Pirog) Recipe - Allrecipes.com
Rice Bread (Pirog) Recipe
  • READY IN ABOUT hrs

Rice Bread (Pirog)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 x 14 inch loaf Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 40 mins

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.
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Reviews More Reviews

Apr 11, 2003

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!

 
Jul 29, 2004

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.

 

5 Ratings

Dec 10, 2005

Absolutly wonderful....It's well worth the 2.5 hour prep. I followed the recipe exactly as described. Very flavorful and delicious.

 
Jan 17, 2006

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!

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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