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Mom's White Bread

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Submitted by: mimi mary mcmahan

 

This yeast bread recipe uses Splenda, evaporated milk, wheat bran, rolled oats, and 3/4 cup olive oil in the dough.
 

Ingredients

  • 1 cup warm water
  • 2 pkgs (rapid-rising) yeast
  • 1/2 cup Splenda sugar replacement (or sugar)
  • 3/4 cup olive oil
  • 2 eggs
  • 1 12 oz can of evaporated milk
  • 12 oz of warm water
  • 1 tsp salt
  • 2 cups wheat bran
  • 2 cups old-fashioned Quaker oats
  • White bread flour, 4-6 cups
  • Butter or margarine

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Method

In a large bread bowl mix the warm water, yeast and Splenda or sugar; let yeast work for 15 to 25 minutes. Then add milk, warm water, eggs, salt and oil, mixing well, then add wheat bran and oatmeal. Mix and let stand for 30 to 60 minutes. Then add bread flour slowly, mixing till dough is sticky and begins to form a ball. Remove spoon and begin to knead the dough with your hands about 8-10 minutes. Dough should be just a little sticky; adjust flour as needed. Rub the ball of dough with butter or margarine lightly and cover bowl and bread with a damp kitchen towel. Let rise till double, about 2 or 3 hours, then punch it down and knead for 3-5 minutes. Cover with towel and let raise again till double. Then punch down once again and divide and fill greased bread pans; cover with damp towel; let rise to the top of the pans. Remove the towel and bake in a preheated oven at 350 degrees about 25-30 mins. To test for doneness, tap on the tops to hear a hollow sound. Coat the tops of the loaves with a light coat of butter or margarine. Remove the loaf from pan and place on its side on a waiting dry towel. Cool at least 30 minutes before slicing to serve. Wrap and freeze extra loaves without cutting them first.

 

Notes: This recipe may be used for cinnamon rolls also. Just increase the Splenda or sugar to 1 1/2 cups.

 

Number of Servings:

 

Submitted by: mimi mary mcmahan ()

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