Philpy Bread

In a cast-iron skillet, or to bake it in loaves that could be sliced more easily. Either way, the bread is delicious slathered with plenty of butter.

Makes 2 loaves

INGREDIENTS:

• Bacon grease
• 2 cups long-grain rice, cooked till soft
• 1 cup regular buttermilk
• 2 large eggs, beaten
• 11⁄4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. Grease two 9 by 5 by 3–inch loaf pans with bacon grease and set aside.
3. In a large mixing bowl, combine the cooked rice, buttermilk, and eggs and mash the mixture with a potato masher till well blended and smooth.
4. In a small mixing bowl, combine the flour, baking powder, baking soda, and salt and stir till well blended. Add the dry mixture to the rice mixture, stir till well blended, and scrape equal amounts of batter into the prepared pans. Bake till almost golden brown, about 30 minutes. Serve hot or warm