The Pilgrim Loaf
- 3-3 1/2 C. all-purpose flour
- 1/2 C. cornmeal
- 1 1/4 oz. pkg. 2 1/4 tsp. Fleischmann's RapidRise Yeast
- 1 tsp. salt
- 1 C. water
- 1/4 C. butter or margarine
- 2 Tbs. honey
- 2 Tbs. molasses
- 1 1/2 C. cooked wild rice or brown rice, cooled (see note)
- 1/2 C. chopped pecans, walnuts or hazelnuts, toasted
- 2 Tbs. cornmeal
In a large bowl, combine 1 C. flour, 1/2 C. cornmeal, undissolved yeast, and salt. Heat water, butter, honey, and molasses until very warm (120 to 130 degrees). 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 8-10 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 Tbs. 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 degrees for 30 minutes or until done. Remove from sheet; cool on wire rack.
Note: 1 1/2 C. cooked rice equals about 1/3 C. uncooked wild rice or 1/2 C. uncooked brown rice.
Yield: 1 loaf, 12 slices
Nutrition Information Per Serving: 1 slice (1/12 of recipe, 3.4 oz.) Calories 260; Total fat 8 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 240 mg; Carbohydrates 42 g; Dietary fiber 2 g; Sugars 6 g; Protein 6 g