Recipe: Wild Rice Bread or Breadsticks (wild or brown rice, bread machine)

WILD RICE BREAD

FOR A 1 1/2 lb. LOAF:
1 1/8 cups water (70 to 80 degrees F)
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons molasses
2 1/2 cups bread flour
3/4 cup whole wheat flour
1 1/2 teaspoons fennel seed (optional)
1 1/2 teaspoons salt
3/4 cup cooked wild rice (or cooked brown rice)
1 1/2 teaspoons Fleischmann's Bread Machine Yeast

Select loaf size recommended by the manufacturer of your machine.

Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests.

Process in basic/white or rapid bake cycle; medium/normal color setting.

Remove baked bread from pan and cool on wire rack.

VARIATION:

TO MAKE BREADSTICKS:
Select loaf size and measure ingredients into pan as directed above. Process in dough/manual cycle.

When cycle is complete, remove dough from machine to floured surface. If necessary, knead in enough bread flour to make dough easy to handle.

Roll dough to 15 9-inch rectangle; cut into 15 (1-inch) strips. Holding ends of each strip, twist in opposite directions 4 times. Repeat with remaining dough. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until slightly risen, about 5 to 15 minutes.

Lightly beat 1 egg; brush on breadsticks.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown, switching positions of sheets halfway through baking for even browning. Remove from baking sheets and cool on wire racks.

Makes 1 loaf, or 15 breadsticks
Source: Fleischmann's Yeast