Wild Rice and Pecan Loaf
From chefmeow 15 years ago
- 40 minutes to make
- Serves 8
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 shopping list
- 1/2 cup cornmeal shopping list
- 1 tablespoon cornmeal shopping list
- 2-1/2 teaspoons quick rising yeast shopping list
- 1 teaspoon salt shopping list
- 1 cup warm water shopping list
- 2 tablespoons honey shopping list
- 2 tablespoons molasses shopping list
- 2 tablespoons vegetable oil shopping list
- 1-1/2 cups wild rice cooked and cooled shopping list
- 1/2 cup chopped pecans shopping list
How to make it
- In large bowl combine 1-1/2 cups flour, 1/2 cup cornmeal, yeast and salt.
- Heat water, honey, molasses and oil until very warm then 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 10 minutes.
- Cover then allow to rest on floured surface 10 minutes.
- Roll dough 9" circle then fold in half slightly off center so top layer is set back 1" from bottom.
- Make four equally spaced cuts from curved edge toward folded edge about 2/3 way across loaf.
- Cut through both layers then place on greased baking sheet sprinkled with cornmeal.
- Cover then let rise in warm, draft free place until doubled in size about 50 minutes.
- Sprinkle top of loaf with remaining cornmeal then bake at 375 for 40 minutes.
- Remove from sheet and cool on wire rack.
People Who Like This Dish 6
- momo_55grandma Mountianview, AR
- jo_jo_ba Oshawa, CA
- zoetheunicorn Hastings, AU
- clbacon Birmingham, AL
- smarney17 Houston, TX
- midgelet Whereabouts, Unknown
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
another different delicous recipe thanks
momo_55grandma
in Mountianview loved it
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wonderful!
midgelet
in Whereabouts loved it
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