Total Calories: 98
In large bowl, combine 2 cups flour, dry milk, oat bran, 1/2 cup toasted sesame seed, salt, sugar and yeast blend well. In small saucepan, heat water, oil and honey until very warm (120 to 130°F.). Add warm liquid and 1 egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. Stir in an additional 2 3/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 55 minutes.
Grease two 9 x 5- or three 7 x 3-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into balls. Shape into loaves by rolling each half into 12 x 8-inch rectangle. Starting with shortest side, roll up pinch edges firmly to seal. Place seam side down in greased pans. Cover let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 30 to 35 minutes.
Heat oven to 350°F. Uncover dough. Carefully brush loaves with egg white sprinkle with 1 tablespoon sesame seed. Bake at 350°F. for 30 to 40 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans cool on wire racks.
*TIP: To toast sesame seed, spread on cookie sheet bake at 375°F. for about 5 minutes to until light golden brown, stirring occasionally. Or, spread in medium skillet and stir over medium heat for about 10 minutes or until light golden brown.
HIGH ALTITUDE - Above 3,500 feet: Decrease each rise time by about 15 minutes. Bake at 350°F. for 25 to 35 minutes.
Nutrition Per Serving (1 slice): Calories 130 Protein 4g Carbohydrate 22g Fat 3g Sodium 110mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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