- 2
Ingredients
- 5 1/2 C. all purpose flour
- 2 packages RED STAR Active Dry yeast or Quick Rise yeast
- 1 C. oat bran
- 1/4 C. wheat germ
- 2 tsp. salt
- 2 C. water
- 2 T. oil
- 1/4 C. molasses
- 1/4 C. raisins or currants
- 1/4 C. chopped pecans or walnuts
Preparation
Step 1
1. In large mixer bowl, combine 2 C. all purpose flour, yeast, oat bran, wheat germ and salt; mix well.
2. In saucepan, heat water, oil and molasses until very warm (120-130°). Add to flour mixture. Blend to low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in raisins and pecans (or currants and walnuts) and gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, 1 hour for Active Dry yeast (30-35 minutes for Quick Rise Yeast).
3. Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a 14x7 inch rectangle. Staring with shorter side, roll up tightly, pressing dough into roll at each turn. Pinch edges and ends to seal. Place in greased 8x4 inch bread pans. Cover; let rise in warm place until doubled, 40-45 minutes for Active Dry Yeast (20-25 minutes for Quick Rise).
4. Bake in preheated 400°oven for 25-30 minutes until golden brown. Remove from pans; cool.