Food recipes
Wild Rice Pecan Bread
Wild Rice Pecan Bread
Ingredients:
2 packages (¼ ounce each) or 2 scant tablespoons active dry yeast
2 cups warm water (105° to 115°F)
2 teaspoons sugar
2 teaspoons salt
4 to 4½ cups unbleached bread flour or all-purpose flour, plus additional flour if needed for shaping
½ cup chopped toasted pecans
½ cup cooked, cooled wild rice
Directions:
IN A LARGE BOWL, preferably of a stand mixer, dissolve the yeast in the warm water.
Add the sugar. Let stand until the yeast begins to foam, 5 minutes.
Stir in the salt and 2 cups of the flour, mixing until the batter is smooth. Let stand 15
minutes. Add the pecans and wild rice. Stir in the remaining flour ½ cup at a time to
make a stiff dough. Sprinkle additional flour onto a work surface and turn the dough
out onto it. Knead gently until the flour is worked into the dough, about 5 minutes.
Place the dough in an oiled bowl and turn to coat. Let rise in a warm place, covered,
until doubled in bulk, about 1 hour.
Divide the dough into 2 equal parts. Shape each into a round or oblong loaf. Place on
a lightly greased baking sheet, cover, and let rise until almost doubled in bulk, about
45 minutes.
Meanwhile, preheat the oven to 450°F.
With a sharp knife, make 3 or 4 slashes about 1⁄" deep on each loaf. Spray the loaves
8
with water. Bake until the loaves are crusty and a wooden skewer inserted into the
center of a loaf comes out clean and dry, about 20 minutes. Transfer to a rack to cool.
soup
FEIJOADA
SPICY AND STICK-TO-THE RIBS, THIS HEARTY WINTER SOUP IS A BRAZILIAN CLASSIC. IT GETS
BETTER WHEN IT IS MADE AHEAD AND REHEATED THE NEXT DAY. TO TOAST THE FARINA,
SPRINKLE IT INTO A NONSTICK SKILLET, PLACE OVER MEDIUM HEAT, AND STIR UNTIL
GOLDEN AND TOASTED, ABOUT 10 MINUTES. IN BRAZIL THIS CLASSIC SOUP IS SERVED WITH
TOASTED MANIOC, WHICH IS CASSAVA ROOT. MANIOC IS NOT EASILY FOUND HERE; FARINA
IS A GOOD SUBSTITUTE.
Makes 8 servings
Ingredients:
2 packages (¼ ounce each) or 2 scant tablespoons active dry yeast
2 cups warm water (105° to 115°F)
2 teaspoons sugar
2 teaspoons salt
4 to 4½ cups unbleached bread flour or all-purpose flour, plus additional flour if needed for shaping
½ cup chopped toasted pecans
½ cup cooked, cooled wild rice
Directions:
IN A LARGE BOWL, preferably of a stand mixer, dissolve the yeast in the warm water.
Add the sugar. Let stand until the yeast begins to foam, 5 minutes.
Stir in the salt and 2 cups of the flour, mixing until the batter is smooth. Let stand 15
minutes. Add the pecans and wild rice. Stir in the remaining flour ½ cup at a time to
make a stiff dough. Sprinkle additional flour onto a work surface and turn the dough
out onto it. Knead gently until the flour is worked into the dough, about 5 minutes.
Place the dough in an oiled bowl and turn to coat. Let rise in a warm place, covered,
until doubled in bulk, about 1 hour.
Divide the dough into 2 equal parts. Shape each into a round or oblong loaf. Place on
a lightly greased baking sheet, cover, and let rise until almost doubled in bulk, about
45 minutes.
Meanwhile, preheat the oven to 450°F.
With a sharp knife, make 3 or 4 slashes about 1⁄" deep on each loaf. Spray the loaves
8
with water. Bake until the loaves are crusty and a wooden skewer inserted into the
center of a loaf comes out clean and dry, about 20 minutes. Transfer to a rack to cool.
soup
FEIJOADA
SPICY AND STICK-TO-THE RIBS, THIS HEARTY WINTER SOUP IS A BRAZILIAN CLASSIC. IT GETS
BETTER WHEN IT IS MADE AHEAD AND REHEATED THE NEXT DAY. TO TOAST THE FARINA,
SPRINKLE IT INTO A NONSTICK SKILLET, PLACE OVER MEDIUM HEAT, AND STIR UNTIL
GOLDEN AND TOASTED, ABOUT 10 MINUTES. IN BRAZIL THIS CLASSIC SOUP IS SERVED WITH
TOASTED MANIOC, WHICH IS CASSAVA ROOT. MANIOC IS NOT EASILY FOUND HERE; FARINA
IS A GOOD SUBSTITUTE.
Makes 8 servings
Printed from https://recipe.bluelayer.org/recipe/70588/wild-rice-pecan-bread