Home Bread-Bakers v117.n018.5

Mom's Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 07 May 2017 23:20:23 -0700
* Exported from MasterCook *

                                 Bread, Mom's

Recipe By     :
Serving Size  : 16    Preparation Time :0:30
Categories    : Bread-Bakers Mailing List       Breads
                  Grains                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2           cup  bulgar
    2 1/2           cups  all-purpose flour
    1            package  active dry yeast
    1 1/4           cups  milk
       1/4           cup  honey
       1/4           cup  butter
    1           teaspoon  salt
    1                     egg
       1/4           cup  whole wheat flour -- to 1 3/4 c
       1/2           cup  rolled oats
       1/2           cup  wheat cereal flakes
       1/2           cup  toasted wheat germ
    1                     egg white
                          Wheat cereal flakes -- Wheat cereal flakes

1. Place bulgur in a small bowl. Add boiling water to cover. Let 
stand 15 minutes; drain well. Meanwhile, in large mixing bowl combine 
2 cups of the all-purpose flour and the yeast; set aside. In medium 
saucepan heat milk, honey, butter, and salt just until warm (120F to 
130F) and butter almost melts. Add milk mixture to flour mixture. Add 
egg. Beat with an electric mixer on low to medium speed for 30 
seconds, scraping sides of bowl constantly. Beat on high speed for 3 
minutes. Using a wooden spoon, stir in the bulgur, remaining 
all-purpose flour, 1 cup of the whole wheat flour, oats, cereal 
flakes, and wheat germ.

2. Turn dough out onto a lightly floured surface. Knead in enough of 
the remaining whole wheat flour to make a moderately stiff dough that 
is smooth and elastic (6 to 8 minutes total). Shape dough into a 
ball. Place in a lightly greased bowl, turning once to grease surface 
of dough. Cover; let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface; 
divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease 
two 8x4x2" loaf pans. Shape dough into 2 loaves; place in prepared 
pans. In small bowl combine egg white and 1 tablespoon water. Brush 
loaf tops with egg white mixture; sprinkle with coarsely crushed 
cereal. Cover; let rise in a warm place until nearly double (about 30 
minutes).4. Preheat oven to 375F. Bake for 30 minutes or until loaves 
sound hollow when lightly tapped. If desired, cover tops of loaves 
with foil the last 10 minutes of baking to prevent overbrowning. 
Remove from pans; cool on wire racks.

Makes 2 loaves, Serves 16

Start to Finish Time:
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Per Serving (excluding unknown items): 180 Calories; 5g Fat (23.0% 
calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 
24mg Cholesterol; 182mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.