Makeover Seven-Grain Cereal Bread |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 32 |
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No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. âLaura Reese, Flagstaff, Arizona Ingredients:
1/2 cup seven-grain cereal |
2-1/2 cups water |
1/3 cup molasses |
1/4 cup butter, cubed |
6 to 6-1/4 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1/3 cup packed brown sugar |
3 teaspoons salt |
2 packages (1/4 ounce each) quick-rise yeast |
2 eggs |
Directions:
1. In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
2. In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
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