Oat Bran Bread
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Warm water||4 1⁄2 Cup (72 tbs), divided (110 To 115 Degree F)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Oat bran||1⁄4 Cup (4 tbs)|
|Quick cooking oats||2 Cup (32 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
In a large mixing bowl, dissolve yeast in 1/2 cup warm water.
Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well.
Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth.
Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into four loaves.
Place in greased 8-in.x 4-in.x 2-in.loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes.
Remove from pans and cool on wire racks.