3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup plus 2 tablespoons cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup water
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups cooked wild rice or brown rice, cooled (*see notes)
1/2 cup chopped pecans, walnuts or hazelnuts
Servings: 16
1. 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.
2. 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.
3. Sprinkle top of loaf with remaining cornmeal. Bake at 375ºF for 40 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 1 Loaf
Baking Time: 40 minutes
Notes: * 1 1/2 cups cooked rice = about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice.
1/2 cup plus 2 tablespoons cornmeal
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup water
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups cooked wild rice or brown rice, cooled (*see notes)
1/2 cup chopped pecans, walnuts or hazelnuts
Servings: 16
1. 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.
2. 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.
3. Sprinkle top of loaf with remaining cornmeal. Bake at 375ºF for 40 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 1 Loaf
Baking Time: 40 minutes
Notes: * 1 1/2 cups cooked rice = about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice.