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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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WILD RICE AND PECAN LOAF This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Olsen Estate in Grand Prairie, Texas in 1982. Ingredients:
3-1/2 cups flour |
1/2 cup cornmeal |
1 tablespoon cornmeal |
2-1/2 teaspoons quick rising yeast |
1 teaspoon salt |
1 cup warm water |
2 tablespoons honey |
2 tablespoons molasses |
2 tablespoons vegetable oil |
1-1/2 cups wild rice cooked and cooled |
1/2 cup chopped pecans |
Directions:
1. In large bowl combine 1-1/2 cups flour, 1/2 cup cornmeal, yeast and salt.
2. Heat water, honey, molasses and oil until very warm then stir into dry ingredients.
3. Stir in wild rice, pecans and enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic about 10 minutes.
5. Cover then allow to rest on floured surface 10 minutes.
6. Roll dough 9 circle then fold in half slightly off center so top layer is set back 1 from bottom.
7. Make four equally spaced cuts from curved edge toward folded edge about 2/3 way across loaf.
8. Cut through both layers then place on greased baking sheet sprinkled with cornmeal.
9. Cover then let rise in warm, draft free place until doubled in size about 50 minutes.
10. Sprinkle top of loaf with remaining cornmeal then bake at 375 for 40 minutes.
11. Remove from sheet and cool on wire rack.
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