Bran Enriched White Bread Recipes

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WHOLE WHEAT BRAN BREAD

"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 10



Whole Wheat Bran Bread image

Steps:

  • In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.

Nutrition Facts :

1-1/2 cups water, divided
3/4 cup milk
1 cup All-Bran
6 tablespoons butter, cubed
1/3 cup dark molasses
3 tablespoons sugar
4 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
2 cups whole wheat flour
3-1/4 to 3-3/4 cups all-purpose flour

HIGH FLAVOR BRAN BREAD

This was given to me by a friend who also uses a bread machine.

Provided by Jennifer Meakings

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Yield 15

Number Of Ingredients 10



High Flavor Bran Bread image

Steps:

  • Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

Nutrition Facts : Calories 146 calories, Carbohydrate 27.9 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 254.5 mg, Sugar 4.8 g

1 ½ cups warm water (110 degrees F/45 degrees C)
2 tablespoons dry milk powder
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons honey
1 ½ teaspoons salt
2 ¼ cups whole wheat flour
1 ¼ cups bread flour
1 cup whole bran cereal
2 teaspoons active dry yeast

OAT BRAN BREAD

A light, high volume bread machine bread. It works well when you use the Dough selection, and allow the bread to rise in a bread pan.

Provided by Leanne

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 7



Oat Bran Bread image

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
  • After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
  • Alternatively, choose the Basic or White Bread setting, and Start.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 25.1 g, Fat 2.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 215.5 mg, Sugar 3 g

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 ½ cups bread flour
¼ cup oat bran
2 tablespoons honey
1 teaspoon salt
1 ½ teaspoons active dry yeast

BRAN ENRICHED WHITE BREAD

Quick and easy refrigerator bread. Lasts for two weeks. Don't wash container between uses to get a sour dough flavor.

Provided by Pam in the Kitchen

Categories     Breads

Time 35m

Yield 4 loaves

Number Of Ingredients 6



Bran Enriched White Bread image

Steps:

  • 1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  • 2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  • 3. Allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  • 4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
  • 5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on a ll four side, rotating the ball in a quarter-turn as you go. Then form a oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
  • 6. Twenty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
  • 7. Sprinkle the loaf liberally with flour and slash parallel cuts across the loaf, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
  • 8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
  • 9. Allow to cool before slicing or eating.

Nutrition Facts : Calories 741.3, Fat 4, SaturatedFat 0.7, Sodium 2632.7, Carbohydrate 154.4, Fiber 11.2, Sugar 0.7, Protein 27.1

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (or 2 packets)
1 1/2 tablespoons salt
3/4 cup oat bran
5 3/4 cups unbleached all-purpose flour
cornmeal, for coating surface

EXCELLENT WHITE BREAD

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

Provided by Melissa Clark

Categories     dinner, lunch, breads

Time 4h15m

Yield 2 loaves

Number Of Ingredients 7



Excellent White Bread image

Steps:

  • In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  • When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  • Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
  • Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  • Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 milliliters lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

ALL-PURPOSE ENRICHED BREAD

This dough, a hybrid of brioche and Japanese milk bread, bakes into a light, soft loaf with a silky crumb. There are two key steps to the bread's texture: The first is a tangzhong, or "water roux," which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen. The second is a long, slow mix that develops sufficient strength in the dough to support a lofty rise in the oven. Unless you have superhuman strength and patience, a stand mixer is required. The dough is slightly sweet, making it ideal for cinnamon rolls or pistachio morning buns, and suitable for sandwich bread or hamburger buns.

Provided by Claire Saffitz

Categories     breads, project

Time 7h45m

Yield 2 loaves

Number Of Ingredients 8



All-Purpose Enriched Bread image

Steps:

  • Make the tangzhong: Combine the milk and 6 tablespoons flour in a medium saucepan and whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 2 minutes. Continue to whisk vigorously, making sure to scrape along the bottom curve of the saucepan, until the mixture is very thick and looks like smooth mashed potatoes, about 20 seconds longer.
  • Remove saucepan from heat and scrape the tangzhong into the bowl of a stand mixer. Cover the bowl and let the tangzhong sit until it's room temperature, about the better part of an hour. (A cool tangzhong is crucial to ensuring proper dough development; you can speed it along by chilling the bowl and occasionally uncovering it to stir the tangzhong.)
  • Make the dough: To the bowl of the stand mixer, add 4 eggs (reserve the remaining egg for brushing over the dough), then add the oil, sugar, salt, yeast and remaining 3 3/4 cups flour. Fit the mixer with the dough hook and mix on low speed until the ingredients come together as a coarsely textured dough, about 3 minutes. Stop the mixer, scrape down the sides of the bowl with a bowl scraper or flexible spatula, then mix on medium-low, scraping down the sides once or twice more, until dough is smooth, firm and very elastic, 12 to 15 minutes. It will have gathered around the hook but still cling to the slides and bottom of the bowl, and have a mostly tacky, not sticky, texture.
  • Stop the mixer and scrape down the sides of the bowl. Add half of the chilled butter pieces and mix on low speed until the butter pieces have incorporated into the dough, about 5 minutes. Stop the mixer, scrape down the sides again, and add the remaining butter. Mix on low until all the butter is completely incorporated. The dough should no longer stick to the sides of the bowl and will have a very smooth, supple appearance. Increase the speed to medium-low and continue to mix until the dough is extremely elastic, another 10 to 15 minutes.
  • Test the dough: To see if the dough has built sufficient strength and elasticity - which it will need to expand to its maximum volume in the oven - stop the mixer and raise the hook. The weight of the dough will slowly pull it downward off the hook. (A strong dough will stretch the distance to the bottom of the bowl, rather than tear.) You can also do a windowpane test: Pinch off a golf ball-size piece of dough, and use your thumbs to flatten it and work the dough outward into a thin layer. Slowly stretch the dough, until it forms a thin membrane through which light can pass. If it tears before that point, or as it falls from the hook, continue to mix on medium-low and repeat the test every 5 minutes.
  • Let the dough rise: Scrape the dough onto a work surface. (If the dough is a bit sticky, dust it very lightly with flour.) Fold it in half several times to create a smooth, taut surface, then place back inside the stand mixer bowl, smooth-side up. Cover the bowl with plastic wrap or an airtight lid and let rise at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours and up to 24. (If making hamburger buns or pistachio morning buns, stop here and see recipes.)
  • Prepare the pans: Using a pastry brush, lightly coat the bottom and sides of 2 standard loaf pans with room-temperature butter. Line each pan with parchment paper, leaving an overhang on the two longer sides, then lightly brush the parchment paper with more butter. Set the pans aside.
  • Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 16 equal pieces. (Each piece will weigh about 70 grams.) If you don't have a kitchen scale, you can eyeball it.
  • Form the loaves: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small, rapid circles. The friction between the dough and the surface will help tighten the dome so your loaves rise upward. You shouldn't need to add flour, since the cold dough is easier to handle and much less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls inside the prepared loaf pans, 8 per pan in a 2-by-4 pattern.
  • Proof the loaves: Cover the pans tightly and let sit at room temperature, undisturbed, until the dough has doubled in size and the individual domes appear puffed and balloonlike, 1 1/2 to 2 hours.
  • Meanwhile, arrange an oven rack in the center position and heat oven to 350 degrees. Beat the remaining egg in a small bowl until no streaks remain, then set aside.
  • Test the loaves: For the softest, airiest bread, the dough must be fully proofed. Test it by uncovering the loaves, lightly oiling your finger, and gently poking the surface. It should feel filled with air, spring back, and hold a slight indentation from your finger. If it doesn't, cover again and continue to let it rise, repeating the test every 10 or 15 minutes.
  • Apply egg wash and bake the loaves: Brush the surfaces of the proofed loaves generously with the beaten egg and transfer the pans to the oven. Bake side by side, rotating each pan 180 degrees and left to right after 15 minutes, until the surfaces have risen dramatically and are deeply browned, 25 to 30 minutes. Let cool completely in the pans, then cut along the short sides with a paring knife to loosen. Use the parchment paper to lift the loaves out of the pans. Slice with a serrated knife.

1 cup/240 grams whole milk or buttermilk
6 tablespoons/50 grams plus 3 3/4 cups/490 grams all-purpose flour, plus more, if needed, for work surface
5 large eggs, chilled
2 tablespoons vegetable or olive oil
1/4 cup/50 grams granulated sugar
10 grams kosher salt (2 3/4 teaspoons Diamond Crystal or 1 1/2 teaspoons Morton)
2 teaspoons/6 grams active dry yeast
1/2 cup/113 grams unsalted butter (1 stick), cut into 1/2-inch pieces, chilled, plus more, at room temperature, for pans

WHOLE-WHEAT BRAN BREAD RISNEY-MANNING

Provided by Liz Risney-Manning

Categories     Bread     Milk/Cream     Bake     High Fiber     Molasses     Bran     Gourmet     Pennsylvania

Yield Makes 1 loaf

Number Of Ingredients 8



Whole-Wheat Bran Bread Risney-Manning image

Steps:

  • In a bowl combine the bran, the flour, the salt, the baking soda, and the brown sugar. In another bowl stir together the buttermilk and the molasses, stir the mixture into the flour mixture until the batter is combined well, and stir in the raisins. Spoon the batter into a lightly greased loaf pan, 8 by 4 by 3 inches, and bake it in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until the bread sounds hollow when tapped. Let the bread cool in the pan on a rack for 15 minutes, invert it onto the rack, and let it cool completely.

1 1/2 cups Miller wheat bran or wheat germ (available at natural foods stores and some supermarkets)
2 1/2 cups whole-wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/4 cup firmly packed dark brown sugar
2 cups buttermilk
1/2 cup unsulfured molasses
1/2 cup raisins if desired

WHITE WHEAT BRAN BREAD

Make and share this White Wheat Bran Bread recipe from Food.com.

Provided by fruitcake3g

Categories     Yeast Breads

Time 3h20m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8



White Wheat Bran Bread image

Steps:

  • Put all ingredients into a 1 1/2 pound breadmaker.
  • Prepare according to instructions.
  • Or, for a more normal loaf, use the dough setting.
  • Preheat oven to 375 degrees.
  • Roll out dough, then roll into a loaf, tuck the ends under, and drop into a well-greased bread pan.
  • Let rise until it doubles in size.
  • (Putting it somewhere warm will make it go faster!).
  • Bake for 30-40 minutes or till crust is golden brown.

Nutrition Facts : Calories 125.6, Fat 2.1, SaturatedFat 1.1, Cholesterol 4.8, Sodium 305.9, Carbohydrate 23.6, Fiber 1.9, Sugar 2, Protein 3.6

10 -11 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
2 1/2 cups flour
1/2 cup wheat bran
1 1/2 tablespoons dry milk
1 1/2 tablespoons sugar
2 teaspoons active dry yeast

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