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90-MINUTE PECAN CORN BREAD
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Ingredients
4 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
1 envelope Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup pecan pieces
Method
Grease 2 (8-inch) round pans.
In a large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt.
Heat milk, water and butter until very warm (120 to 130 degrees F).
Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour; beat 2 minutes at high speed.
Stir in pecans and remaining flour to make a stiff batter. Transfer batter from bowl to 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place, until doubled in size, about 45 minutes.
Preheat oven to 375 degrees F.
Bake at 375 degrees F for 25 minutes or until done. Remove from pans; cool on wire rack.
Makes 2 round loaves
Source: ACH Food Companies, Fleishmann's Yeast
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