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Prep 20min
Total2hr35min
Servings24
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Ingredients
3 1/2
to 3 3/4 cups Gold Medal™ all-purpose flour
1/2
cup Fiber One™ original bran cereal
1/4
cup packed brown sugar
1
teaspoon salt
1
package regular active or fast-acting dry yeast
1
cup very warm water (120°F to 130°F)
3
tablespoons shortening
1
egg
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Steps
1
In large bowl, mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast. Add water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
2
Stir in enough remaining flour to make dough easy to handle. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
3
Grease 2 (9-inch) round pans with shortening or cooking spray. Gently push fist into dough to deflate; divide into 24 equal pieces. With greased hands, shape each piece into a ball (dough will be slightly sticky). Place 12 balls in each pan. Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
4
Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Serve warm or cool.
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For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.
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