This is one of our favorite breads – the potato flakes make it moist and it keeps longer. The bran and wheat germ are optional; I sometimes just use one or the other. I slice these loaves when they are very cool; package in bread bags and freeze. We remove them a couple of slices at a time.
Let the dough rise the first time right in the mixer bowl, saves washing! The whole recipe takes about 2 hours is you use Instant Yeast. If you are new to yeast bread baking, check out our hints HERE.
Bran and Wheat Germ Bread
2 pounds bread flour -- about 6 1/2-7 cups (can use 1 cup whole wheat flour substitute)
3 1/2 tablespoons Butter -- (or salad oil)
3 1/2 tablespoons sugar
4 teaspoons salt
1 1/2 Ounces potato flakes -- (5/8 cup)
1 Ounce dry skim milk -- (1/3 cup)
4 Teaspoons Instant or rapid rise dry yeast*
2 Tablespoons wheat bran -- optional
2 Tablespoons wheat germ -- optional
- Heat water to 110 ° in microwave. Place flour ( minus 1 cup), butter, sugar, salt, potato flakes, dry milk and yeast in mixer bowl.
- Using paddle attachment, turn on mixer to slow and add water. Turn to speed 2 and mix 2 minutes. Change to dough hook, add remaining flour and knead 6 minutes.
- Let rise in warm place in covered mixer bowl 15-20 minutes.
- Shape into 2 loaves, about 1# 13 oz. each, let rise, covered, in greased 8 1/2 x 4 1/2" pans 30 minutes (until center of loaf is 1" over top of pan), while preheating oven to 400 °.
- Bake 28 minutes at 400°. Turn out of pans and cool on a wire rack. Brush the tops with warm butter if desired.
In 2013- 2013 Costs: 98¢ per loaf or $ 1.96 per recipe
Per Serving: 128 Calories; 2g Fat (12.8% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
*If you use regular dry yeast, the rising times will be a little longer.