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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This moist bread is the perfect compliment to soups, stews, chili and even crisp salad. Nancy Zimmerman - Cape May Court House, New Jersey Ingredients:
2-1/4 to 2-3/4 cups king arthur unbleached all-purpose flour |
1/3 cup oat bran |
1 package (1/4 ounce) active dry yeast |
1-1/4 teaspoons salt |
1 cup water |
2 tablespoons honey |
1 tablespoon cornmeal |
Directions:
1. In a large bowl, combine 1 cup flour, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise until nearly doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across top of loaf.
4. Bake at 400° for 20-25 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Yield: 1 loaf (12 wedges).
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