Wild Rice Bread





1/2 cup uncooked wild rice

1 pkg. hot roll mix

1 cup water, heated to 120 degrees

2 Tbsp. oil

2 Tbsp. molasses

1 egg

1 tsp. water

Cook wild rice according to package directions and drain well. Cool.

In large bowl, combine flour packet and yeast from foil packet and mix well.
Stir in cooked wild rice, hot water, oil, and molasses. Stir until mixture
forms a ball. Knead on floured surface for 5 minutes until smooth. Cover
dough with bowl and let rest for 5 minutes.

Divide dough in half and shape each half into a 12" long loaf. Place each
loaf on a separate greased cookie sheet. Beat together egg and water and
brush over each loaf. Let rise until doubled in size, about 30 minutes.
Brush each loaf again with egg mixture. Bake at 350 degrees for 20-25
minutes until golden brown and loaf sounds hollow when tapped with fingers.

Calories: 90

Fat: 2 grams

Sodium: 135 mg

Source: Pillsbury's New Soup, Chili and Bread Recipes

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