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1
Grease 2 8x4 inch loaf pans.
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2
in a medium saucepan, warm the milk, molasses, butter and salt.
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3
in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
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4
pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
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5
while beating, add the egg, rice and currants.
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6
Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
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7
the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
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8
Refrain from using too much flour.
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9
keep the dough elastic and not a hard ball.
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10
place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
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11
remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
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12
cut the dough into 2 pieces. form rectangular loaves the length of the pans.
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13
place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
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14
cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
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15
preheat oven to 400 20 minutes before baking.
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16
place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
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17
(if using convection oven, reduce heat 50 degrees).
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18
turn out from pan onto metal rack to cool.
