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Makeover Seven-Grain Cereal Bread

TOTAL TIME: Prep: 35 min. + rising Bake: 35 min. + cooling YIELD: 2 loaves (16 slices each).
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. —Laura Reese, Flagstaff, Arizona

Ingredients

  • 1/2 cup seven-grain cereal
  • 2-1/2 cups water
  • 1/3 cup molasses
  • 1/4 cup butter, cubed
  • 6-1/4 to 7 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 3 teaspoons salt
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2 large eggs

Directions

  • 1. In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally.
  • 2. In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
  • 3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
  • 4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Nutrition Facts

1 slice: 145 calories, 2g fat (1g saturated fat), 15mg cholesterol, 240mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 4g protein.

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