Каравай из риса с изюмом — рецепты царской России


КравайТесто для приготовления хлеба с рисом и изюмом готовят так:

1) вскипятить стакан молока, всыпать в кипящее молоко стакан пшеничной муки и дать остыть до состояния парного молока;

2) положить в получившееся тесто 2 яйца, столовую ложку сахарного песка, добавить дрожжей;

3) когда тесто поднимется, разделать его на мелкие булочки и поставить их в теплое место;

4) отобрать 200 граммов кишмиша, сварить чайную чашку риса или саго, откинув на сито, чтобы стекла вода,-затем уже делать каравай;

5) делать его за полчаса до выпечки таким образом: взять форму, смазать ее маслом, на дно насыпать немного отваренного риса и кишмиша, ложку сахара, половину столовой ложки растопленного масла;

6) приготовленную из теста булочку раскатать и закрыть ею все что положено на дно формы;

7) затем на это тесто снова выложить рис, кишмиш, масло и сахар так же, как и на дно формы, и опять зарыть это раскатанной булочкой,- и продолжать это до тех пор, пока форма будет наполнена на 3/4 своей высоты.

 Приготовленный каравай держать в печи или духовке 1 час.

К караваю подается сабайон:

8) минут за 10 до подачи каравая на стол, в кастрюльку вливают полстакана молока, 1 желток, чайную ложку сахара и половину чайной ложки муки;

9) ставят их на легкий огонь и мешают, не переставая, в одну сторону до загустения, но кипеть не дают;

10) затем сливают сабайон в соусник и подают к столу.

*по материалам кулинарной брошюры «Обеды вегетарианца», издание В.П. Быкова, Москва, 1894 год

Ну а тем, кто захочет испечь простой хлеб, можно попробовать воспользоваться  этим видео-рецептом:


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