Bran Bubble Loaf
1 Loaf OR 18 Rolls
35 to 40
This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. The maple-flavored syrup drizzled on when removed from the oven culminates a baking activity the entire family can enjoy.
1 cup 100% bran cereal
1 cup boiling water
1/2 cup butter OR margarine, divided
3-1/2 to 4 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 cup pitted dates (finely snipped) OR chopped dates
1 cup chopped walnuts or pecans
1/2 cup maple-flavored syrup
Mix bran cereal, water, and 1/4 cup butter; cool until very warm (120° to 130°F). In large bowl mix 2 cups flour, undissolved yeast, sugar and salt; stir-in very warm bran mixture. Mix in eggs, dates and enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Divide dough into 20 equal pieces; shape into balls. Melt remaining 1/4 cup butter; dip balls into melted butter. Place 10 balls in a greased 9 X 5-inch loaf pan; sprinkle with 1/2 cup chopped nuts. Repeat layer. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375°F for 35 to 40 minutes, or until done. To prevent over-browning, loosely cover with aluminum foil during the last 10 minutes of baking. Remove from oven; slowly drizzle syrup over loaf. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely on wire rack.
Prepare dough as above; divide into 18 pieces. Roll dough pieces into 6-inch ropes; coil ropes and place in 18 greased 2-1/2 inch muffin-pan cups. Melt remaining 1/4 cup butter; brush over rolls. Sprinkle rolls with nuts; press-in lightly. Cover; let rise as directed above. Bake at 375°F for 15 minutes or until done. Drizzle rolls with syrup and cool as above.
Serving Size: 2 ounce slice
Calories 190; Total fat 7g; Saturated fat 3g; Cholesterol 30mg; Sodium 140mg; Carbohydrates 27g; Dietary Fiber 2g (0.9g/oz); Sugars 10g; Protein 4g