Wild Rice and Pecan Loaf
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup plus 2 tablespoons cornmeal
1 package Fleischmann’sÂ® 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
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 (120Âº to 130ÂºF); 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 375ÂºF for 40 minutes or until done. Remove from sheet; cool on wire rack.
NOTES : * 1 1/2 cups cooked rice = about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice.