Richard's Best Bread
- 2 cups skim milk, scalded or 2 cups low-fat milk
- 13 cup vegetable oil
- 13 cup sugar, (use any combination of honey, sugar, brown sugar, molasses or corn syrup)
- 2 teaspoons salt, (optional)
- 12 cup warm water, 105 to 110 degrees F
- 2 tablespoons active dry yeast, (2 envelopes)
- 12 teaspoon sugar
- 2 eggs, well-beaten
- 1 cup oats, rolled or 1 cup quick oats
- 12 cup bran flakes, unprocessed bran
- 3 cups whole grain wheat flour, (any combination of whole wheat, rye, or buckwheat)
- 3 cups unbleached white flour, (approximate measure)
- 1 tablespoon butter, melted or 1 tablespoon margarine
DirectionsIn a large mixing bowl, combine the hot milk, oil, sweetener, and salt.
Set the mixture aside to cool.
Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs.
Then add the oats and bran flakes, and mix the ingredients well.
Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary.
Place the dough in a greased bowl, turning the dough to coat it with the grease.
Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
Punch down the dough, and divide it into three equal parts.
Knead into each part the desired flavorings, and form the pans into loaves.
Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired.
Preheat the oven to 350 degrees.
Put the loaves in the oven and turn the oven down to 325 degrees.
Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.