1 pound ground brown rice
1 (2.3 ounce) package dry fettuccini
1 (8 ounce) package cream cheese, softened
1 (3.3 ounce) package active dry yeast
1/2 cup warm water
1 cup white sugar
1 tablespoon vegetable oil
9 cups water
1/2 cup margarine
2 eggs
1 cup milk
1 pinch salt
1 cup bread flour
1/2 cup half-and-half cream
4 cups bread flour
In a medium saucepan over low heat, combine the rice, fettuccini and cream cheese. Cook over medium heat, stirring occasionally. Remove from heat and set aside.
In a large bowl, combine the yeast, warm water, sugar, vegetable oil and flour. Stir together, then pour the mixture into the rice mixture, mixing just until combined.
Knead for about 1 minute, until a loose, glazed white ball forms. Whisk in the water as well as half-and-half and cook (whisking constantly) until thick enough to coat the back of a metal spoon. Let cool 10 minutes.
Sift together the flour, salt and 1 cup of milk in a large bowl. Stir in the prepared dough and 1 cup of white sugar; knead sprinkles into cooled dough.
Pour dough sheets into two 9x13 inch pans. Place a single layer of dough in each pan. After cutting with a cake blade, turn completely, use a spatula to loosen and press the inside of the pan on the bottom of the baking sheet.
Bake for 15 to 20 minutes in the preheated oven, or until a wooden toothpick inserted into the center comes out clean.