Aug. 15, 2008
"This is the Best Bread" -- "Just Like a Restaurant's!"

Those are the comments I got from Darling Daughter when she took a bite of the bread I had made from a new reciepe.  I had run out of whole wheat flour last week and needed to make some bread, so I grabbed the unbleached flour and doctored up a recipe I found.  It give you the lightness of white bread, but with the healthy-ness of unbleached flour and wheat bran.

1 ½ c. lukewarm water

4 c. unbleached flour

1 c. wheat bran (can also use oat bran)

2 t. salt

3 T. raw sugar

2 T. dry milk

2 T. olive oil

2 t. dry yeast

Mix all ingredients together in mixing bowl or bread maker and knead for recommeneded times.  Let rise for 1 hour or until doubled.  Punch down and form into loaves (can also make dinner or cinnamon rolls).  Let rise.  Bake in preheated 350 degree oven for 20 minutes.  COVER with foil and cook for another 5-10 minutes or until done.  (I've only made free-form loaves out of it so far -- if using bread pans, it may take longer.)