Wild Rice Breakfast Bread Recipe
Wild Rice Breakfast Bread has a fine taste. Wild Rice Breakfast Bread gets its taste from flour mixed with eggs and rice. Wild Rice Breakfast Bread is inspired by many bakeries around the world.
Ingredients
| 1/4 cup extra light margarine, softened | ||
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Egg whites | 4 | |
| Vanilla extract | 1 Teaspoon | |
| 1 1/2 cups well cooked wild rice | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 2 Teaspoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
Directions
Preheat oven to 325°F.
Grease 8 x 4-inch loaf pan.
Beat margarine and brown sugar in large bowl until creamy.
Add egg whites and beat until fluffy.
Add vanilla.
Stir in rice and pecans.
Combine flours, baking powder, salt and cinnamon.
Add flour mixture alternately with milk to rice mixture; stir just until flour mixture is moistened.
Pour into prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Grease 8 x 4-inch loaf pan.
Beat margarine and brown sugar in large bowl until creamy.
Add egg whites and beat until fluffy.
Add vanilla.
Stir in rice and pecans.
Combine flours, baking powder, salt and cinnamon.
Add flour mixture alternately with milk to rice mixture; stir just until flour mixture is moistened.
Pour into prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Chef
