Oat Bran Bread Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Oat Bran Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :1:0
Cals/Serving    :100

Ingrediants

3 1/2 cups plus 1 tablespoon all-purpose flour
1/2 cup oat bran
1 teaspoon salt
1 teaspoon ground coriander
2 packages Fleischmann's? Rapid Rise Yeast
3 tablespoons butter or margarine -- cut into 3 pats
1/2 cup hot water (125? to 130?F)
1/2 cup cold water
1/2 cup cold milk
mixed with
1/4 cup honey

Preparation

With dough kneading blade of food processor, process 3 1/2 cups flour, oat bran, salt, coriander, undissolved yeast and butter for 20 seconds. With motor running, pour hot water, then cold water and milk-honey mixture through small feed tube in a steady stream. After dough cleans side of bowl, process 60 seconds longer.

Turn dough out onto floured surface; divide in half. Shape each half into an 8 ? 3-inch oval loaf and place on oiled baking sheet or form each to loaves and place in two 8 1/2 ? 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 30 minutes.

Dust tops of loaves with remaining flour. With sharp knife, make 3 diagonal slashes on each loaf, about 1/4 inch deep.

Bake at 400?F for 20 minutes or until done. Cool on wire racks.