Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients:
- 4-5 cups bread flour
- 2 Tbsp. oat bran
- 1 Tbsp. sugar
- 2 tsp. salt
- 1/2 tsp. ground ginger
- 2 pkgs. instant blend dry yeast
- 1 cup warm water
- 1 cup sour cream or plain full fat yogurt
- 2 Tbsp. vinegar
- 1 Tbsp. solid shortening
- 2 Tbsp. cornmeal
- 1 egg white
- 1 Tbsp. water
Preparation:
Sprinkle work surface with flour. Then place dough on work surface and knead in 1/2 to 1 cup more flour until the bread dough is smooth and springy, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 25-35 minutes.
Grease a large cookie sheet with solid shortening and sprinkle with cornmeal. Punch down dough and cover with an overturned bowl on the counter for 15 minutes. Divide dough in half. Roll each half to 14x8" rectangle. Starting with the long side of each rectangle of dough, roll dough up tightly and pinch edges firmly with your fingers to seal. Place seam side down on prepared cookie sheet. Cover and let rise in warm place until doubled, about 15 minutes.
Heat oven to 375 degrees. Bake bread for 25 minutes. Beat egg white and water in small bowl until frothy. Brush over partially baked bread. Return cookie sheet to oven and bake 5 to 10 minutes more until bread is golden brown and sounds hollow when tapped. Immediately remove from cookie sheet and cool on wire rack. 2 loaves
Note: If your dough doesn't rise, the yeast was dead. That isn't the fault of the recipe. Either the yeast was past its expiration date or you added liquid that was too hot and that killed it. The liquid has to be around 115 degrees F when the yeast is mixed with the flour as in this recipe. Always abide by expiration dates on yeast packages and take the temperature of the liquid until you are confident in your abilities.
