Wild Rice Cranberry Loaves Recipes

CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

WILD RICE & CRANBERRY LOAVES

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

WILD RICE CRANBERRY BREAD

Steps:

• Thoroughly cook the wild rice the day before and let it sit in the refrigerator overnight. Pull out of the fridge an hour before you want to start baking, so it reaches room temperature.
• The day you want to bake, start by gently mixing together a half cup of the warm water with the yeast and two teaspoons of sugar. Let this proof for about 10 minutes.
• In a large bowl, using a wooden spoon mix together the yeast mixture, remaining water, sugar, salt, shortening oil, molasses and four cups of flour. Mix until just combined. Stir in another three cups of flour, wild rice, cranberries and rosemary. You may need to add a bit more flour if the dough is sticky. You're looking for a tacky feel here.
• Spread a cup of flour onto a flat surface making a large well. Turn the dough out into the well and knead for about 7-10 minutes or until the dough is elastic and smooth. You may have to add another 1 to 1 1/2 cups of or more to reach this stage.
• Grease the bowl, and place the dough inside, turning it to coat all sides. You may have to add a bit more oil to cover everything. Cover with a loose tea towel and place this in a draft-free area and let rest until doubled in size, about an hour.
• Punch the dough down. Cut the dough in half and spread one half into a large rectangle, about 9 x 12 or so. Starting on the short end roll the dough tightly, pinching the seam and folding the ends under. Place into a greased bread pan and gently and lightly oil the tops. Repeat with remaining dough. Let these rise for another hour.
• Preheat the oven to 350 degrees F. Bake for 27-32 minutes or until hollow sounding when knocked and golden brown. Butter the tops of the loaves and remove from the pans immediately. Cool completely before cutting.

WILD RICE MEAT LOAF

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.

WILD RICE AND CRANBERRY LOAF (ABM)

Steps:

• Place everything except cranberries in bread machine in order recommended by the manufacturer. Add cranberries during the "add-in" cycle.
• Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.