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Traditional Pan Bread Champion
Two-in-One Bread

Joyce Taylor, Enterprise, Kansas

1/3 cup dry cracked wheat cereal
1/3 cup boiling water
4 - 4 ¼ cups bread flour, divided*
2 tablespoons active dry yeast
2 tablespoons sugar
1 ½ teaspoons salt
2 cups warm skim milk (120°-125°F)
¼ cup vegetable oil
1 egg
3 tablespoons dark brown sugar
2 tablespoons wheat
1-1½ cups whole wheat flour
Milk

Soak cracked wheat cereal in boiling water 15 minutes; cool to lukewarm (105°-115°F).

In mixing bowl, combine 2 cups bread flour, yeast, sugar and salt. Blend in warm milk and oil. Mix on medium speed 2 minutes. Add egg and 1¼ cups bread flour, beat 4 minutes on medium speed.

Divide dough by placing 2 ½ cups into a second mixing bowl.

To first bowl, stir in cracked wheat and gradually add enough of the remaining 1 cup bread flour to make a soft dough.

To second bowl, containing the 2½ cups of dough, add brown sugar and wheat germ. Gradually add enough of the whole wheat flour to make a soft dough.

Knead each dough until smooth and elastic about 10 minutes by hand or with dough hook. Place each dough in a lightly oiled bowl; cover and let rise in an 80°-85°F place until double.

Punch down each dough. Divide each dough in half. Cover, let rest 10 minutes. Roll each piece into a 12-inch rope. Using one rope from each dough, pinch ends together and twist. Turn ends under loaf and seal by pinching.

Place each loaf in a greased 8½ x 4½ inch pan. Cover, let rise in an 85°-90°F place until almost double.

Brush loaves with milk. Bake in a preheated 375°F oven 30 to 35 minutes or until loaves are golden brown. Makes 2 loaves.

Nutrient Analysis. One serving provides 51 calories, 2 g protein, 7 g carbohydrates, 2 g fat, 7 mg cholesterol, 1 g dietary fiber, 22 mg calcium, 58 mg potassium, and 111 mg sodium.

*Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.