With just a few key ingredients and a little bit of time, a loaf of homemade bread is fresh from the oven and ready to share. Keep your kitchen warm and draft free for the best bread-baking conditions.
2 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar
3 cups unbleached bread flour
2/3 cup warm milk (100 degrees F)
2 tablespoons melted butter
1 whole egg, plus 1 yolk
1/4 cup oat bran, plus 1 teaspoon
1 1/4 teaspoons fine sea salt
1. Make the dough: Heat oven to 425 degrees F. Stir the yeast, sugar, 1 cup flour, and the milk together in a medium bowl. Cover with a clean, dampened towel and let stand for 45 minutes. Coat a large bowl with the butter and set aside. Stir the egg, yolk, 1/3 cup water (100 degrees F), remaining flour, 1/4 cup oat bran, and salt into the yeast mixture until a shaggy dough forms. Place the dough on a floured work surface and knead until supple about 10 minutes. Shape into a ball and place in the buttered bowl turn to coat. Cover the bowl with the towel and let dough rise until doubled about 1 hour.
2. Bake the bread: Lightly coat a 9- by 5- by 3-inch loaf pan with vegetable oil. Punch down the dough, transfer to a floured surface, and knead for 2 minutes. Form dough into a log, place in the pan, cover with the towel, and let rise until doubled about 20 minutes. Brush the top of the loaf with a little milk and sprinkle with the remaining oat bran. Bake on the lower shelf until bread is browned and sounds hollow when tapped 20 to 25 minutes. Cool on wire rack. Do not slice while loaf is hot.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: g
Cholesterol: 27 mg
Sodium: 170 mg
Carbohydrates: 20 g
Fiber: 1 g
Protein: 4 g
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