Instructions: Note: There is a choice between unsulphured molasses (Plantation, Golden Harvest, etc.) which has a distinct and assertive flavor, or a milk molasses such as Brer Rabbit, either light or dark.

Baking pans: 2 medium (8" X 4") loaf pans, greased or Teflon.

Two mixing and kneading directions are given: (1) by hand or mixer, and (2) by processor.

By hand or mixer, 5 minutes. In a medium saucepan, warm the milk, molasses, butter, and salt. In a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend. Pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with the mixer flat beater. While beating, add the egg, rice, and currants.

Kneading, 8-10 minutes. Add the remaining flour, a little at a time, until the dough forms a solid mass and pulls away from the sides of the bowl, about 10 minutes by hand, or 8 minutes under a dough hook. The dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added. Refrain from using too much flour. Keep the dough elastic and not a hard ball.

By processor, 2 minutes. Attach the plastic dough blade. Add the milk, molasses, butter, salt, and yeast to the work bowl. Pulse once to mix. Add 2 cups flour. Pulse. Add the egg and then the rice and currants. Pulse to blend. Add the flour through the work tube, with the processor on, 1/2 cup at a time.

Kneading, 45 seconds. When the dough cleans the sides of the bowl and forms a ball riding on top of the blade, process for 45 seconds to knead.

First rising. Place the dough in a greased bowl, cover with plastic wrap, and put aside at room temperature to double in volume, about 1 hour.

Shaping, 15 minutes. Remove the dough from the bowl, cover with a cloth, and allow to rest for 10 minutes. Cut the dough into two pieces. Form rectangular loaves, the length of the pans. Place the dough in the pans and press down with your fingers to push the dough into the corners and level.

Second rising, 45 minutes. Cover the loaves with waxed or parchment paper and leave to rise at room temperature until the dough reaches 1 inch above the edge of the pans, about 45 minutes.

Preheat the oven to 400F, 20 minutes before baking.

Baking, 400F, 35 minutes. A design cut in the top of the loaves will make them more appealing. Cut with a razor blade the length of the loaf, or make 4 or 5 diagonal cuts. Place the loaves on the middle or lower shelf of the oven and bake for 35 minutes, or until the loaves test done when tapped on the bottom with a forefinger.

Final step. Turn out from the pans onto a metal rack to cool. The breads dark deliciousness may surprise you when sliced.

NOTES : Pain au Riz is a brown loaf, thanks to molasses, and speckled throughout with cooked grains of rice and black currants. It is a delicious, different kind of bread that is great for sandwiches, toasted for breakfast, and for snacks in between. It is a French creation, one of Cecile Chemins, a fine cookbook author.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.