The Pilgrim Loaf
Source of Recipe
Internet
List of Ingredients
Yield: 1 loaf, 12 slices
3 to 3-1/2 cups all-purpose flour
1/2 cup cornmeal
1 package (1/4 ounce or 2 1/4 tsp) RapidRise Yeast
1 teaspoon salt
1 cup water
1/4 cup butter or margarine
2 tablespoons honey
2 tablespoons molasses
1-1/2 cups cooked wild rice or brown rice, cooled*
1/2 cup chopped pecans, walnuts or hazelnuts, toasted
2 tablespoons cornmeal
Recipe
In a large bowl, combine 1 cup flour, 1/2 cup cornmeal, undissolved yeast,
and salt. Heat water, butter, honey, and molasses until very warm (120 to
130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Stir in rice, nuts and enough
remaining flour to make a soft dough. Knead on lightly floured surface
until smooth and elastic, about 8 to 10 minutes. Cover; let rest 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 4 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
that has been sprinkled with 1 tablespoon cornmeal. Cover; let rise in
warm, draft-free place until doubled in size, about 45 minutes.
Sprinkle top of loaf with remaining cornmeal. Bake at 375 F for 30 minutes
or until done. Remove from sheet; cool on wire rack.
* 1-1/2 cups cooked rice equals about 1/3 cup uncooked wild rice or 1/2 cup
uncooked brown rice.
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