Pan Bread Champion
Joyce Taylor, Enterprise, Kansas
cup dry cracked wheat cereal
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.