1 Prepare the pan(s): Generously spray a 9-inch loaf frying pan (or more 8 by 3 3/4-inch loaf frying pans— non reusable light weight aluminum pans are the excellent size) with non-stick spray.
2 Mix as well as knead the dough by hand: In a big bowl, mix the warm water, milk, molasses and yeast with each other and also let stand until the mixture starts to bubble, regarding 5 mins. Include the wheat bran, salt, butter and 2 cups of the flour. Beat intensely with a wood spoon in the same direction for 1 min.
Add enough of the continuing to be flour, 1/2 mug at a time, up until the dough is difficult to stir with a wooden spoon and also retreats from the side of the dish.
Making use of one hand to hold the dish, utilize your other hand to massage the dough in the dish for a minute or 2. The dough will stick to your hands but need to pull away from the side of the dish after regarding a minute. If essential, add even more flour, 1 tablespoon at once. While the dough will certainly perspire, it should not really feel muddy.
Additionally, combine with a stand mixer on tool speed with the paddle add-on, defeating for about 1 min up until the dough retreats from the sides of the dish.
3 Shape the loaf: On a lightly floured work surface area, pat the dough right into an oblong form roughly 9 inches long with the long side of the oval alongside the edge of the work surface area. Starting with the lengthy side closest to you, roll the dough right into a tight cyndrical tube.
Pinch the joint shut. Flip the loaf over, so it’s seam-side down. Put the ends under so the loaf is consistent and also even. Place the dough in the pan with the seam side down. To make 2 little loaves, separate the dough in half and also form as above, making the oblong 7 inches long.
4 Let the dough increase: Drizzle the vegetable oil on top of the dough and also smooth it over the dough as you pat it right into the corners of the pan. Sprinkle with extra bran, if you such as. Cover the frying pan loosely with plastic wrap as well as allow rise for 1 to 1 1/2 hrs, or till the dough climbs about 1 inch above the top of the pan,
5 Heat the oven: About 20 mins before the loaf is ready to be baked, place a shelf in the reduced third of the oven as well as preheat it to 400 ° F. 6 Bake the loaf: Place the loaf in the stove as well as promptly lower the heat to 375 ° F. Bake for 35 minutes for a large loaf, or 25 to 30 minutes for 2 little loaves, or up until the loaf seems hollow when tapped under.
7 Harden the crust: Remove the bread from the stove and immediately transform it out of the frying pan. Position it straight on the oven rack as well as continue to cook for 7 to 10 minutes, or up until the crust browns.
8 Cool the loaf: Set as well as eliminate on a cake rack to cool. When thoroughly cool, save the loaves in plastic bags.
The bread is best eaten on the day it’s made, yet after a day or more it is still good toasted for morning meal or tea. Well-wrapped in plastic and after that aluminum foil, the bread might be saved in the freezer for approximately a month.