4 cups all-purpose flour
1 1/2 cups 100% bran
2 packages Fleischmann's® Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Servings: 24
1. In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.
2. Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Yield: 2 Loaves
Notes: Regular Oven Directions: Prepare batter as directed except increase flour to 5 cups. Grease two 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes. Bake at 400ºF for 25 minutes or until done. Remove from pans; cool on wire rack.
1 1/2 cups 100% bran
2 packages Fleischmann's® Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Servings: 24
1. In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125 to 130ºF). Stir liquid into dry ingredients. Mix in remaining flour to make smooth batter.
2. Grease two 8 1/2- × 4 1/2- × 2 1/2-inch microwave-safe loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting until batter doubles in size. To bake: cook one loaf at a time, on HIGH (100% power) for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Yield: 2 Loaves
Notes: Regular Oven Directions: Prepare batter as directed except increase flour to 5 cups. Grease two 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans; sprinkle with cornmeal. Spoon batter into prepared pans; sprinkle tops with additional cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes. Bake at 400ºF for 25 minutes or until done. Remove from pans; cool on wire rack.
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