Common Sense Oat Bran Bread Recipe
Common Sense Oat Bran Bread has a fine taste. Common Sense Oat Bran Bread gets its taste from flour mixed with dry yeast and eggs. Common Sense Oat Bran Bread is used by any people around the world.
Ingredients
1 3/4 cups bread flour
1 cup whole wheat flour
1 1/2 cups KELLOGG'S® COMMON SENSE® Oat Bran Cereal, any variety
1/2 teaspoon salt (optional)
1 package active dry yeast
2 tablespoons firmly packed brown sugar
1 cup skim milk
1/4 cup margarine
3 egg whites
Directions
Stir together flours.
In large electric mixer bowl, combine 1/2 cup flour mixture, Kellogg's® Common Sense® Oat Bran cereal, salt, yeast and sugar.
Heat milk and margarine until very warm (120° to 130°F).
Gradually add to cereal mixture and beat 2 minutes on medium speed, scraping bowl occasionally.
Add egg whites and 1 cup flour mixture.
Beat 2 minutes on high speed.
Using dough hook on electric mixer or by hand, stir in remaining flour mixture.
Knead on low speed or by hand for 5 minutes or until dough is smooth and elastic.
Place dough in lightly greased bowl, turning once to grease top.
Cover and let rise in warm place (80° to 85°F) until double in volume.
Punch down dough and let rest 10 minutes.
Roll dough on lightly floured surface into 14 x 8 1/2 inch rectangle.
Starting with short side, roll up dough lengthwise.
Place, seam-side-down, in lightly greased 9x5x3-inch loaf pan.
Let rise until double in volume, about 1 1/2 hours.
Bake in 375°F oven about 30 minutes or until golden brown.
Remove from pan and cool on wire rack.
In large electric mixer bowl, combine 1/2 cup flour mixture, Kellogg's® Common Sense® Oat Bran cereal, salt, yeast and sugar.
Heat milk and margarine until very warm (120° to 130°F).
Gradually add to cereal mixture and beat 2 minutes on medium speed, scraping bowl occasionally.
Add egg whites and 1 cup flour mixture.
Beat 2 minutes on high speed.
Using dough hook on electric mixer or by hand, stir in remaining flour mixture.
Knead on low speed or by hand for 5 minutes or until dough is smooth and elastic.
Place dough in lightly greased bowl, turning once to grease top.
Cover and let rise in warm place (80° to 85°F) until double in volume.
Punch down dough and let rest 10 minutes.
Roll dough on lightly floured surface into 14 x 8 1/2 inch rectangle.
Starting with short side, roll up dough lengthwise.
Place, seam-side-down, in lightly greased 9x5x3-inch loaf pan.
Let rise until double in volume, about 1 1/2 hours.
Bake in 375°F oven about 30 minutes or until golden brown.
Remove from pan and cool on wire rack.
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