90-MINUTE PECAN CORN BREAD

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

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