Title: Oat Bran Loaf
Categories: Bread
Yield: 2 Servings

2	c	Water, divided
1	c	PLUS:
2	pk	Dry yeast
2	tb	Oat bran, divided
1/4	c	Honey
1 1/2	ts	Salt
4 3/4	c	Flour, divided
		Egg white, slightly beaten

Bring 1 1/2 cups water to a boil; remove from heat and blend in 1 cup oat bran. Set aside to cool. Place 1/2 cup warm water (105 -115 deg) in large bowl. Sprinkle in yeast; stir till dissolved. Stir in oat bran mixture, honey, oil, salt and 2 cups flour; beat till smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface till smooth and elastic, anout 8 to 10 minutes. Place in greased bowl, turning to grease top. Let rise in warm place till doubled in size, about 35 minutes. Punch dough down. Divide dough in half. Roll each half into 8 x 12-inch rectangle; roll up from short ends. Place, seamside down, in greased 8 1/2 x 4 1/2 inch loaf pans. Cover, let rise in warm place till doubled in size, about 35 minutes. Brush with egg white, sprinkle each loaf with 1 tablespoon oat bran. Bake at 375 for 35 minutes or till done. Remove from pans; cool on wire racks.

Variation:

Cinnamon Date Filling

1 (8 oz.) pkg. chopped dates 1 cup oat bran 2 ts ground Cinnamon 1 egg white

Follow directions through dividing dough in half. Combine dates, oat bran, and cinammon. Blend in 1 egg white. Roll each half of dough into 7 x 16 rectangle. Sprinkle half of filling over each piece. Roll up from short ends, pinch seam and ends to seal. Place in pans; let rise; bake as directed.

previous

next