2 : tb Butter Or Margarine
2 : Large Beaten Eggs
1/2 : c Dark Corn Syrup
1/3 : c Sugar
2 : ts Unbleached Flour
1/4 : ts Vanilla
Pecan : Pecan Pie Pastry Shell
1/2 : c Pecan Halves
1/2 : Butter; stick
3 : Egg
1 : c Sugar
1 : c Karo; white
3 : tb Corn meal
1 : ts Vanilla
1 : Salt; pinch
1 : c Pecans; chopped
1 : Pie shell
0: Proof yeast in warm milk in large bowl
1: Add molasses, oil, salt, and pecan pieces, whole wheat and rye flour
2: Mix together
3: Add bread flour, 1/2 cup at a time and mix until dough is stiff
4: Remove dough from bowl onto well-floured surface and gradually knead in enough remaining flour to make a soft dough
5: Place dough in lightly oiled bowl, flour and let rise until double
6: Punch down and divide in half
7: Form each half into a loaf and place in bread pans (9x5inch or 8x4 inch) Let rise until doubled
8: Bake in preheated 350-degree oven for 35 minutes
9: Remove from pans
10: Continue to bake until loaf sounds hollow when tapped on bottom
11: Let cool on rack before cutting
12: May need to cover tops with aluminum foil in final 10-15minutes of baking if getting too brown on top
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini