Recipe: Golden Sesame Loaves (using oat bran)

GOLDEN SESAME LOAVES

5 to 6 cups all-purpose flour
1/2 cup instant nonfat dry milk
1/2 cup oat bran
1/2 cup sesame seed, toasted
1 1/2 teaspoons salt
1 teaspoon sugar
2 packages active dry yeast
1 3/4 cups water
1/4 cup oil
1/4 cup honey
1 egg
1 egg white, beaten (for brushing on top)
1 tablespoon sesame seed (for sprinkling on top)

In large bowl, combine 2 cups flour, dry milk, oat bran, 1/2 cut toasted sesame seed, salt, sugar and yeast; blend well.

In small saucepan, heat water, oil and honey until very warm (120 to 130 degrees F.) Add warm liquid and 1 whole 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 degrees F) until light and doubled in size, about 45 to 55 minutes.

Grease two (9x5-inch) or three (7x3-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 (12x8-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 degrees F.

Uncover dough. Carefully brush loaves with egg white; sprinkle with 1 tablespoon sesame seed.

Bake at 350 degrees F for 30 to 40 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks.

High Altitude...Above 3500 Feet: Decrease each rise time by about 15 minutes. Bake at 350 degrees F for 25 to 35 minutes.

Makes 2 (9x5-inch) loaves (16-slices each) or 3 (7x3-inch) loaves
Source: Pillsbury Healthy-Baking