Wild Rice Bread

[joco51]

WILD RICE, PECAN AND MOLASSES YEAST BREAD

3/4 cup hot water
2 TBSP molasses (less if you want whiter bread)
2 TBSP potato flakes (instant potatoes)
3/4 cup cooked wild rice
1 TBSP sugar (white or brown)
1 tsp salt
1 TBSP butter (does not have to be melted)
2 1/2 cups sifted flour
1 1/2 tsp yeast

Put all ingredients in bread baker in order.

Go through the dough cycle or first rise.

Remove dough and divide into 2 smaller loaves or stay with one large loaf.

Place 2 smaller loaves in smaller greased bread pans. Place large loaf in greased casserole dish. Put top side of dough into greased pan first, then turn upright to coat all sides. (Container to bake bread should be 3 times the size of the dough before rising.)

Allow to rise until doubled in size.

Bake at 350 for 35 minutes or deep golden brown and sounds hollow when tapped.

Turn out onto metal rack to cool. Brush top with butter as it cools.

Store in plastic bag in refrigerator.