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Wild Rice and Pecan Loaf

This Wild Rice and Pecan Loaf recipe uses All Purpose Flour, Plus Cornmeal, Fleischmann S Rapid Rise Yeast, Salt, and Water. Serves 16. Keep it handy for the next time you cook it.

材料

• 3 1/2 cup
• 1/2 cup
• 1 pkg
• 1 tsp
• 1 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 1/2 cup
• 1/2 cup

作り方 （プレビュー）

1. 1

   Heat water, honey, molasses and oil until very warm (120� to 130�F); stir into dry ingredients.

2. 2

   Stir in wild rice, pecans and enough remaining flour to make soft dough.

3. 3

   Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

4. 4

   Cover; let rest on floured surface 10 minutes.

5. 5

   Roll dough to 9-inch circle.

6. 6

   Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge.

7. 7

   Place on greased baking sheet sprinkled with 1 tablespoon cornmeal.

8. 8

   Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

9. 9

   Sprinkle top of loaf with remaining cornmeal. Bake at 375�F for 40 minutes or until done. Remove from sheet; cool on wire rack.

10. 10

    "1 Loaf"