Honey Bran Bread
Makes 2 loaves
1-1 / 2 cups warm water (100o to 110oF)
2 envelopes FLEISCHMANN’S Active Dry Yeast
1 / 2 cup warm milk (100o to 110oF)
2 cups bran cereal
1 / 2 cup honey
1 / 2 cup butter or margarine, softened
1 tablespoon wheat gluten
2 teaspoons salt
1 cup quick oats
3 cups whole wheat flour
1-1 / 2 to 2 cups all-purpose flour
2 large eggs
Place 1 / 2 cup water in large bowl. Sprinkle in yeast; stir until dissolved. In another bowl, combine remaining water and milk. Add bran cereal; let stand 5 minutes. Stir bran mixture into yeast mixture. Add honey, butter, wheat gluten, salt, oats, whole wheat flour, and 1 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Divide dough in half; roll each half to 12 x 7-inch rectangle. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2 –inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.5 ounces (71 grams)
Calories 180; Total fat 5 g; Saturated fat 2.5 g; Cholesterol
30 mg; Sodium 250 mg; Carbohydrates 31 g;
Dietary fiber 4 g (1.6 g/oz); Sugars 7g ; Protein 5 g