Cracked Wheat Carrot Loaf
cracked wheat (bulgur)
yeast, active dry
In small bowl pour boiling water over cracked wheat; let stand 15 minutes.
Drain excess water; set aside.
Dissolve yeast in warm water.
In large bowl combine milk, margarine, brown sugar, salt, carrot, and egg.
Add dissolved yeast and cracked wheat.
The margarine may not melt completely.
In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture.
Add enough remaining all-purpose flour to make a moderately stiff dough.
Turn out onto a lightly floured surface.
Knead about 10 minutes or until dough is smooth and elastic.
Shape into ball.
Grease large bowl.
Place dough in bowl turning once to coat surface.
Cover; let rise in warm place about 1½ hours or until nearly double in size.
Grease 9" by 5" loaf pan or coat with vegetable pan-coating.
Punch dough down; shape into loaf.
Place in prepared pan.
Cover; let rise in warm place about 1 hour or until nearly double in size.
Meanwhile heat oven to 375℉ (190℃).
Bake 25 to 30 minutes, shielding crust with aluminum foil after 20 minutes of baking.
Remove from pan; cool on wire rack.