2 cups water
1 cup plus 2 tablespoons oat bran
2 packages Fleischmann's® Active Dry Yeast*
1/4 cup honey
1/4 cup vegetable oil, at room temperature
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1 egg white
Servings: 24
1. Bring 1 1/2 cups water to boil; remove from heat and stir in 1 cup oat bran; blend well. Set aside to cool.
2. Place 1/2 cup warm water (105º to 115ºF) in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in oat bran mixture, honey, vegetable oil, salt and 2 cups flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 35 minutes.
3. Punch dough down. Divide dough into two equal pieces. Roll each piece to 8 × 12-inches; roll up from short ends to make loaves. Place, seam sides down, in 2 greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 minutes.
4. Brush with egg white; sprinkle with remaining oat bran. Bake at 375ºF for 35 minutes or until done. Remove from pans; cool on wire racks. Makes 2 loaves (16 slices per loaf).
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Variation: Cinnamon Swirl Loaf - Follow above directions through first rising period. While dough rises, prepare filling: In small bowl, combine 1 (8-ounce) package chopped dates, 1 cup oat bran and 2 teaspoons ground cinnamon. Stir in 1 egg white; blend well. Punch dough down after first rising; divide into two equal pieces. Roll each piece to 7 × 16-inches. Sprinkle one half of filling evenly over each piece. Roll up from short ends to make loaves. Pinch seam and ends to seal. Place in pans; let rise and bake as directed.
Yield: 2 Loaves
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Combine oat bran and boiling water as directed; cool to 125º to 130ºF. In large bowl, combine 3 cups all-purpose flour, Fleischmann's® Rapid Rise Yeast and salt. Heat 1/2 cup water, honey and oil until hot to touch, about 125º to 130ºF. Stir liquids into dry ingredients. Add oat bran mixture; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest 10 minutes. Shape dough as directed. Cover; let rise until doubled in size. Bake as directed.
1 cup plus 2 tablespoons oat bran
2 packages Fleischmann's® Active Dry Yeast*
1/4 cup honey
1/4 cup vegetable oil, at room temperature
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1 egg white
Servings: 24
1. Bring 1 1/2 cups water to boil; remove from heat and stir in 1 cup oat bran; blend well. Set aside to cool.
2. Place 1/2 cup warm water (105º to 115ºF) in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in oat bran mixture, honey, vegetable oil, salt and 2 cups flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 35 minutes.
3. Punch dough down. Divide dough into two equal pieces. Roll each piece to 8 × 12-inches; roll up from short ends to make loaves. Place, seam sides down, in 2 greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 minutes.
4. Brush with egg white; sprinkle with remaining oat bran. Bake at 375ºF for 35 minutes or until done. Remove from pans; cool on wire racks. Makes 2 loaves (16 slices per loaf).
++++++++++++++++
Variation: Cinnamon Swirl Loaf - Follow above directions through first rising period. While dough rises, prepare filling: In small bowl, combine 1 (8-ounce) package chopped dates, 1 cup oat bran and 2 teaspoons ground cinnamon. Stir in 1 egg white; blend well. Punch dough down after first rising; divide into two equal pieces. Roll each piece to 7 × 16-inches. Sprinkle one half of filling evenly over each piece. Roll up from short ends to make loaves. Pinch seam and ends to seal. Place in pans; let rise and bake as directed.
Yield: 2 Loaves
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Combine oat bran and boiling water as directed; cool to 125º to 130ºF. In large bowl, combine 3 cups all-purpose flour, Fleischmann's® Rapid Rise Yeast and salt. Heat 1/2 cup water, honey and oil until hot to touch, about 125º to 130ºF. Stir liquids into dry ingredients. Add oat bran mixture; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest 10 minutes. Shape dough as directed. Cover; let rise until doubled in size. Bake as directed.
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