| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Plain yogurt |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Oats (old-fashioned or quick-cooking) |
| 1/3 |
c |
Wheat germ |
| 1/3 |
c |
Unprocessed bran |
| 5 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Light brown sugar; firmly packed |
| 2 |
pk |
Fleischmann's rapidrise yeast |
| 2 |
ts |
Salt |
| 2 |
|
Eggs |
|
|
Additional wheat germ or oats, for topping |
INSTRUCTIONS
Heat water, yogurt, and oil to simmering. Stir in oats, wheat germ, and
bran. Set aside until cooled to very warm (120° to 130°F), about 30
minutes.
In large bowl, combine 1 cup flour, brown sugar, undissolved yeast, and
salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half. Roll each half to 12- x 7-inch rectangle. Beginning
at short end of each, roll up tightly as for jelly roll. Pinch seams and
ends to seal. Place, seam sides down, in 2 greased 8 1/2- x 4 1/2-inch loaf
pans. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
With sharp knife, make 3 diagonal slashes (1/4 inch deep) on each loaf.
Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or
oats. Bake at 375°F for 25 to 30 minutes or until done. Remove from pans;
let cool on wire racks.
Nutrition information per serving (1/24 of recipe): calories 157; total fat
3 g; saturated fat 1 g; cholesterol 18 mg; sodium 207 mg; total
carbohydrate 27 g; dietary fiber 2 g; protein 5 g.
Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc. All
rights reserved.
Formatted by suechef@sover.net
Recipe by: Fleischmann's Yeast
Posted to MC-Recipe Digest V1 #892 by Sue <suechef@sover.net> on Nov 09,
1997
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