Prep Time: 1 hour / Baking Time: 20 min
3 1/2 cups plus 1 tablespoon all-purpose flour
1/2 cup oat bran
1 teaspoon salt
1 teaspoon ground coriander
2 packages Fleischmann's® Rapid Rise Yeast
3 tablespoons butter or margarine, cut into 3 pats
1/2 cup hot water (125º to 130ºF)
1/2 cup cold water
1/2 cup cold milk
mixed with
1/4 cup honey
Servings: 24 / Yield: 2 loaves
1. With dough kneading blade of food processor, process 3 1/2 cups flour, oat bran, salt, coriander, undissolved yeast and butter for 20 seconds. With motor running, pour hot water, then cold water and milk-honey mixture through small feed tube in a steady stream. After dough cleans side of bowl, process 60 seconds longer.
2. Turn dough out onto floured surface; divide in half. Shape each half into an 8 × 3-inch oval loaf and place on oiled baking sheet or form each to loaves and place in two 8 1/2 × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 30 minutes.
3. Dust tops of loaves with remaining flour. With sharp knife, make 3 diagonal slashes on each loaf, about 1/4 inch deep.
4. Bake at 400ºF for 20 minutes or until done. Cool on wire racks.
3 1/2 cups plus 1 tablespoon all-purpose flour
1/2 cup oat bran
1 teaspoon salt
1 teaspoon ground coriander
2 packages Fleischmann's® Rapid Rise Yeast
3 tablespoons butter or margarine, cut into 3 pats
1/2 cup hot water (125º to 130ºF)
1/2 cup cold water
1/2 cup cold milk
mixed with
1/4 cup honey
Servings: 24 / Yield: 2 loaves
1. With dough kneading blade of food processor, process 3 1/2 cups flour, oat bran, salt, coriander, undissolved yeast and butter for 20 seconds. With motor running, pour hot water, then cold water and milk-honey mixture through small feed tube in a steady stream. After dough cleans side of bowl, process 60 seconds longer.
2. Turn dough out onto floured surface; divide in half. Shape each half into an 8 × 3-inch oval loaf and place on oiled baking sheet or form each to loaves and place in two 8 1/2 × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 30 minutes.
3. Dust tops of loaves with remaining flour. With sharp knife, make 3 diagonal slashes on each loaf, about 1/4 inch deep.
4. Bake at 400ºF for 20 minutes or until done. Cool on wire racks.
