YIELD: 2 loaves
PREP TIME:
BAKE TIME: 30-40 minutes

Ingredients

1/2 cup warm water
1 tsp. sugar
1 tbsp. active dry yeast
1 1/2 cups warm water
2 tbsp. sugar
1 tbsp. molasses
1/4 cup butter
1 egg, beaten
2 tsp. salt
1 cup ROGERS 9 GRAIN CEREAL  
4 1/2 – 5 cups ROGERS WHITE BREAD FLOUR

Directions

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Dissolve yeast in 1 tsp. sugar and 1/2 cup warm water and let stand 10 minutes.

Measure warm water into a large mixing bowl; add sugar, molasses, butter, egg, and mix well. Add yeast mixture and mix. Gradually add 9 Grain cereal and 2 cups flour, beating well after each addition. Let stand 15-20 minutes until mixture is very light and foamy.

Add salt and sufficient flour to make a soft, workable dough. Turn dough out onto a lightly floured surface; knead 10-15 minutes until dough is smooth and elastic.

Place dough in an oiled bowl, turning once to coat dough with oil; cover with plastic wrap and let rise for 50 minutes, or until doubled in bulk.

Punch down dough and shape into 2 balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ loaf pans. Brush tops with oil, cover and let rise 50-55 minutes.

Bake at 375 degrees 30-40 minutes or until bread tests done. Remove from pans and cool on wire rack.

 

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