1 1/2 cups water
1 1/2 cups 100% bran cereal
1/8 cup margarine, at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/4 cup sugar
1 teaspoon salt
2 eggs, at room temperature
1 8-ounce package chopped dates or pitted dates, snipped
1 cup chopped baking walnuts or pecans
2/3 cup maple syrup
Servings: 24
1. Bring water to boil; stir in bran and margarine. Let cool until very warm, 125º to 130ºF. Mix 2 1/2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir warm liquid into dry ingredients. Mix in eggs, dates and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 2 equal pieces. Roll each to 12- × 9-inches. Sprinkle evenly with dates and walnuts, pressing into dough. Starting at short end, tightly roll up each piece of dough. Pinch seams to seal. Cut each into 9 (1-inch) slices. Grease 2 (8 1/2- × 4 1/2-inch) loaf pans. Pour 1/3 cup maple syrup in bottom of each pan. Arrange 9 slices in each pan. sprinkle Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake at 375ºF for 25 minutes or until done. If needed, cover with foil during last 10 minutes. Cool in pan on rack for 15 minutes. Turn out onto serving plate. Serve warm. Makes 2 loaves.
Yield: 2 Loaves
1 1/2 cups 100% bran cereal
1/8 cup margarine, at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/4 cup sugar
1 teaspoon salt
2 eggs, at room temperature
1 8-ounce package chopped dates or pitted dates, snipped
1 cup chopped baking walnuts or pecans
2/3 cup maple syrup
Servings: 24
1. Bring water to boil; stir in bran and margarine. Let cool until very warm, 125º to 130ºF. Mix 2 1/2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir warm liquid into dry ingredients. Mix in eggs, dates and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 2 equal pieces. Roll each to 12- × 9-inches. Sprinkle evenly with dates and walnuts, pressing into dough. Starting at short end, tightly roll up each piece of dough. Pinch seams to seal. Cut each into 9 (1-inch) slices. Grease 2 (8 1/2- × 4 1/2-inch) loaf pans. Pour 1/3 cup maple syrup in bottom of each pan. Arrange 9 slices in each pan. sprinkle Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake at 375ºF for 25 minutes or until done. If needed, cover with foil during last 10 minutes. Cool in pan on rack for 15 minutes. Turn out onto serving plate. Serve warm. Makes 2 loaves.
Yield: 2 Loaves
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