90-Minute Pecan Corn Bread
Yield: 2 round loaves, 24 slices
4 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
1 package (1/4 ounce or 2 1/4 tsp) 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
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 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.
Bake at 375 F for 25 minutes or until done. Remove from pans; cool on wire rack.