1 cup 100% bran
1/4 cup margarine
2 1/4 cups boiling water
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/3 cup brown sugar
2 teaspoons salt
1 8-ounce package chopped dates or pitted dates, snipped
Servings: 24
1. Stir bran and margarine into boiling water; set aside until cooled to very warm (120º to 130ºF).
2. In large bowl, combine 5 cups flour, undissolved yeast, brown sugar and salt. Stir in bran mixture, dates and enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Divide dough into 2 equal portions. Form into 6-inch diameter balls. Place on greased baking sheets. Flatten slightly with hand. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. With sharp knife, make eight 1/4-inch slashes in crisscross fashion on top of loaves.
4. Bake at 400ºF for 30 minutes, or until done. Remove from baking sheets and cool on wire racks.
Yield: 2 Loaves
Baking Time: 30 minutes
1/4 cup margarine
2 1/4 cups boiling water
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/3 cup brown sugar
2 teaspoons salt
1 8-ounce package chopped dates or pitted dates, snipped
Servings: 24
1. Stir bran and margarine into boiling water; set aside until cooled to very warm (120º to 130ºF).
2. In large bowl, combine 5 cups flour, undissolved yeast, brown sugar and salt. Stir in bran mixture, dates and enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Divide dough into 2 equal portions. Form into 6-inch diameter balls. Place on greased baking sheets. Flatten slightly with hand. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. With sharp knife, make eight 1/4-inch slashes in crisscross fashion on top of loaves.
4. Bake at 400ºF for 30 minutes, or until done. Remove from baking sheets and cool on wire racks.
Yield: 2 Loaves
Baking Time: 30 minutes
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