| Wild Rice and Pecan Loaf
3 1/2 cups of all-purpose flour (3 1/2 to 4 cups)
1/2 cup plus 2 tablespoons of cornmeal
1 package of Fleischmann's® Rapid Rise Yeast
1 teaspoon of salt
1 cup of water
2 tablespoons of honey
2 tablespoons of molasses
2 tablespoons of vegetable oil
1 1/2 cups of cooked wild rice or brown rice -- cooled (*see notes)
1/2 cup of chopped pecans, walnuts or hazelnuts |
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In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, undissolved yeast and salt. Heat water, honey, molasses and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in wild rice, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Sprinkle top of loaf with remaining cornmeal. Bake at 375ºF for 40 minutes or until done. Remove from sheet; cool on wire rack.
Source: Fleischmann's Yeast
Per Serving (excluding unknown items): 187 Calories; 5g Fat (22.2% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
NOTES : * 1 1/2 cups cooked rice = about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice.
Nutr. Assoc. : 14 435 26366 0 0 0 0 0 2851 20148
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