* Exported from MasterCook *
Bread Machine Wild Rice Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread Machine
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Small Loaf: -- (Med Loaf:) [Large Loaf:]
5/8 cup milk -- (3/4C + 1T) [1 1/4C]
1 TBSP vegetable oil -- (2T) [3T]
1 TBSP honey -- (2T) [3T]
2 tsp molasses -- (1T) [4t]
1 cup cooked wild rice -- (1 1/2C) [2C]
1/2 tsp salt -- (1t) [1 1/2t]
1 TBSP brown sugar -- (2T) [3T]
2 cups bread flour -- (3C) [4C]
1 1/2 tsp Red Star Active Dry Yeast -- (2 1/4t) [1T]
A long-grain marsh grass, wild rice is native to the northern Great
Lakes area.The wild rice adds a luxurious, nutty flavor and chewy
texture to the bread.
Have liquid ingredients at 80F and all other ingredients at room
temperature. Place ingredients in pan in the order specified in your
owner's manual. Select basic cycle and medium/normal crust. Check
dough consistency after 5 minutes of kneading. The dough should be in
a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP
at a time. If it is too wet and sticky, add 1 TBSP of flour at a
time. See our Bread Machine section for more helpful tips and information.
Use ingredient amounts listed for medium loaf, combine yeast, 1 cup
flour, and other dry ingredients. Combine liquids and heat to 120-130F.
Hand-Held Mixer Method: Combine rice, dry mixture and liquid
ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on
medium speed. By hand, stir in enough remaining flour to make a firm
dough. Knead on floured surface 5 to 7 minutes or until smooth and
elastic. Use additional flour if necessary. Continue with RISING,
SHAPING AND BAKING instructions below.
Stand Mixer Method: Combine rice, dry mixture and liquid ingredients
in mixing bowl with paddle or beaters for 4 minutes on medium speed.
Gradually add remaining flour and knead with dough hook(s) 5 to 7
minutes until smooth and elastic. Continue with RISING, SHAPING AND
BAKING instructions below.
Food Processor Method: Put rice and dry mixture in processing bowl
with steel blade. While motor is running, add liquid ingredients.
Process until mixed. Continue processing, adding remaining flour
until dough forms a ball. Continue with RISING, SHAPING AND BAKING
instructions below.
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Roll or pat into a 14x7- inch
rectangle. Starting with shorter side, roll up tightly, pressing
dough into roll. Pinch edges and taper ends to seal. Place in greased
9x5-inch loaf pan. Cover; let rise until indentation remains after
touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast.
Traditional methods- replace 1:1. Expect your dough to rise faster;
always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your
recipe. Visit our Lessons in Yeast & Baking for more information.
Source:
"This recipe is featured at Thyme In Our Kitchen."
S(Internet Address):
http://redstaryeast.com/wild-rice-bread/
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Per Serving (excluding unknown items): 190 Calories; 3g Fat (14.3%
calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber;
3mg Cholesterol; 145mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2016 - 0327