Makes 2 loaves 1 to 1-1 / 2 cups all-purpose flour 2 cups whole wheat flour 2 envelopes FLEISCHMANN’S RapidRise Yeast 1 teaspoon table salt 1 cup water 1 / 2 cup milk 1 / 4 cup honey 1 / 4 cup butter or margarine 1 cup all-bran cereal All-purpose flour, for dusting
In a large bowl, combine 1 / 2 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Stir in cereal; let stand about 5 minutes or until cereal is softened. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose 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. Divide dough in half; shape each to 8 x 3-inch oval loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. With sharp knife, make 3 (1 / 4-inch deep) diagonal slashes on each loaf. Dust tops of loaves with flour. Bake at 400oF for 20 minutes or until done. Cool on wire racks.
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From: triangle, virginia | Registered: Mar 2005
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Me too!! My mom used to make homemade wheat bread like this and it was wonderful fresh out of the oven, buttered....mmmmmm. Where can I find a store open this late??
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