Indian Bread Recipe                                  

4 cups all purpose flour
1/2 cup plus 2 tablespoons cornmeal
1 package rapid-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups cooked long-grain rice
1/2 cup walnuts or pecans, chopped

Mix 3 cups of the flour and 1/2 cup cornmeal, undissolved yeast and salt in a large bowl. Heat water, honey, molasses and oil until hot,

 but not boiling. Stir water mixture into dry ingredients. Stir in rice, nuts and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover and let rest about 10 minutes.

On a lightly floured surface, roll dough into a 9-inch circle. Fold almost in half, leaving 1 inch of bottom exposed. Make four cuts from edge of bottom layer about 2/3 of the way across loaf (cutting through both layers). Place loaf on a greased baking sheet sprinkled with 1-tablespoon cornmeal. Cover and let rise in a warm place about 45 minutes or until doubled in size. Sprinkle top of loaf with 1-tablespoon cornmeal and bake at 375 degrees for 40 minutes. Cool on a wire rack.

Makes 16 Servings
Serving Size: 1 slice

Nutrients per serving:
Calories: 252
Total fat: 4 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 137
Carbohydrate: 46 grams
Protein: 6 grams
Dietary fiber: 2 grams