Pilgrim Loaf Recipe and Instructions
Makes 1 loaf
The recipe for this festive bread is courtesy of ACH Foods (Fleischmann Yeast).
- 3 to 3-1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 package instant 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* (I used a mixture of long grain & wild rice)
- 1/2 cup chopped pecans, walnuts or hazelnuts, toasted
- 2 tablespoons cornmeal
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°F 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 before slicing or serving. Or use the Pilgrim Loaf as part of a festive table decoration.
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Harvest Bread Recipes:
- Pumpkin-Shaped Nut Bread
- Harvest Dipping Bread
- Harvest Wheat Sheaf Harvest Wheat Sheaf (Sponge Method)
- No-Knead Cranberry Harvest Bread
- The Pilgrim Loaf
- Tom Turkey Bread