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Show i i ... - . n these days of ever-changing ever-changing nutritional crazes, it's more important than ever to remember the basics. One basic is the benefit of dietary fiber. While making dietary fiber part of your daily diet plan may be a basic goal, keeping boredom from creeping in is the challenge. Fortunately, there are many creative ways to add fiber to the diet Prepared in these easy baked goods recipes, 100 bran cereal provides important fiber for your diet and contributes a subtle good tasting wheat flavor. Perhaps the ultimate advantage of baking yeast breads and wheat bran date muffins is the wonderful aroma of baked goods not to mention the incomparable taste. And when it's made at home you can monitor the ingredients used, the freshness and the quality. Wheat bran and dates are among the most wholesome ingredients you can choose for baking, because both give you important nutrients. I I 1 - - 1 8 I I r l I v r I H I u . . j 100 bran cereal, the main fiber source in these baked goods recipes, is flavored with fig and prune juice concentrate. Dates, with their exotic sweet flavor, dress up everyday baked goods. They stay soft and chewy during baking while adding fiber and potassium. (And, at about 20 calories per date, they make a good tasting snack to nibble on while you're baking.) Time-saving Yeast Baking If youVe been avoiding home bread baking because of the time involved, use fast-rising yeast to streamline your baking. A new, more active strain of yeast, fast-rising yeast shortens the rising time by up to 50. It works best when added directly to dry ingredients. Questions about yeast baking? Call the Fleischmann's Yeast Bakers' Helpline at 1-800-227-6202 Monday through Friday, 10:00 a.m. to 8:00 p.m. Eastern Standard Time. Bran 3 ' v , J h T r 4 I , .1 -I " " 1 ' -I r L Classic Bam Dinner Rolls There is nothing like a fresh, homemade dinner roll. Bake a variety of shapes. Makes 2 dozen rolls or 1 dozen sandwich rolls 1 cup milk 2 cup plus 1 tablespoon water 1 cup NABISCO 100 Bran V2 cup margarine 4 to 4z cups all-purpose flour 2 packages FLE I SCHMANN ' S RapidRise Yeast V3 cup sugar teaspoon salt 3 eggs, at room temperature Poppy or Sesame Seed (optional) Bring milk and cup water to boil; remove from heat Stir in bran and margarine; cool until warm to touch. Mix 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir warm liquid into dry ingredients. Mix in 2 eggs and enough additional flour to make soft dough. Grease top. Cover tightly and refrigerate for 2 to 24 hours. Punch dough down; turn out onto lightly floured surface. Divide dough in half. Shape as desired. Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescent Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under coil. TWists: Divide each half into 12 equal pieces. Roll each into 12-inch rope. Fold each rope in half and twist together. Pinch ends to seal. Place rolls, about 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Beat remaining egg with remaining water; brush on rolls. If desired, sprinkle with seed. Bake at 375 F for 15 minutes or until golden brown. Remove from sheets; cool on wire rack. NUTRITION INFORMATION per roll: 154 calories, 140 mg sodium, 38 mg cholesterol, 5 gm total fat, 3 gm saturated fat, 2 gm dietary fiber To Make Divide each half into 6 equal pieces. Sandwich Roll each piece to 5 x 5-inch oval. Roll Rolls: up tightly as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheets, about 2 inches apart After rising and brushing with egg wash, make 3 diagonal slashes with sharp knife. If desired, sprinkle with seed. Bake as directed. NtrrRITION INFORMATION per roll: 307 calories, 279 mg sodium, 77 mg cholesterol, 10 gm total fat, 6 gm saturated fat, 4 gm dietary fiber M r j J Tropica! Fruit MuHhiH Beyond the plain bran muffin, these gems are moist and sweet with pineapple and coconut. Makes 1 dozen 2 cups NABISCO 100 Bran 1 cup milk f V4 cup margarine, melted ; 1 egg, beaten I1 cups all-purpose flour V3 cup sugar 2 teaspoons baking powder 2 teaspoon baking soda 1 cup diced fresh or canned pineapple Coconut-Almond Streusel (recipe follows) In medium bowl, combine bran, milk, margarine and egg; let stand 5 minutes. In small bowl, combine flour, sugar, baking powder and baking soda, stir into bran mixture just until blended. Stir in pineapple. Spoon batter into 12 greased 2-inch muffin-pan cups. Evenly sprinkle with Coconut-Almond Streusel. Bake at 400 F for 20 to 25 minutes or until done. Serve warm. Coconut-Almond Streusel Mix cup all-purpose flour and 3 tablespoons each: sugar, margarine, flaked coconut and slivered almonds. NUTRITION INFORMATION per muffin: 229 calories, 276 mg sodium, 21 mg cholesterol, 10 gm total fat, 2 gm saturated fat, 5 gm dietary fiber Dele Puinpldn Spice Cake Pumpkin, wheat bran and dates add up to moist texture and a sweet taste in a light dessert cake. Shower with confectioner's sugar for a pretty finish. 1 Makes 24 bars IVz cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice V2 teaspoon baking soda V2 cup margarine, softened 1 cup firmly packed light brown sugar 2 eggs 1 cup canned solid pack pumpkin 1 cup NABISCO 100 Bran 1 cup DROMEDARY Chopped Dates or DROMEDARY Pitted Dates, snipped Confectioner's sugar, optional In small bowl, combine flour, baking powder, pumpkin pie spice and baking soda. In large bowl of electric mixer, beat margarine and brown sugar at medium speed until creamy. Beat in eggs and pumpkin. Stir in flour mixture, bran and dates. Spread batter into 2 greased 8-inch square baking pans. Bake at 350 F for 30 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove from pans, cool on wire racks. Dust with confectioner's sugar if desired; cut each pan into 12 bars. Pan Variation: Spread batter into greased 13 x 9 x 2-inch baking pan. Increase baking time to 35 minutes. Cool as directed. Cut into 24 bars. NUTRITION INFORMATION per bar 134 calories, 112 mg sodium, 18 mg cholesterol, 4 gm total fat, 1 gm saturated fat, 2 gm dietary fiber Double Twist Lorsf A twist of egg dough with a darker dough flavored with molasses and dates. An all-occasion bread nice toasted, too. Makes 2 loaves; 16 slices per loaf 1 cups hot water (125 to 130 F) 1 cup NABISCO 100 Bran &h to 7 cups all-purpose flour 2 packages FLEISCHMANN'S RapidRise Yeast IVfe teaspoons salt V3 cup margarine, softened Va cup sugar 2 eggs, at room temperature 1 cup DROMEDARY Chopped Dates or DROMEDARY Pitted Dates, snipped Va cup molasses 1 egg white, lightly beaten with 1 tablespoon water Mix cup hot water and bran; set aside. Mix 2 cups flour, undissolved yeast and salt in large bowl; stir in remaining VA cups water and margarine until blended. Remove half the batter to separate bowl. Stir into one bowl: sugar, eggs and enough flour to make soft dough; reserve. Stir into second bowl: reserved bran mixture, dates, molasses and enough additional flour to make soft dough; reserve. i Separately knead each dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover each dough; let rest 10 minutes. Divide each dough into 4 equal pieces. Roll each piece to 12-inch rope. Arrange 2 ropes of opposite colors side by side; pinch ends to seal. Repeat to make a total of 4 two-color strands. To shape loaf, twist 2 two-color strands together, making 4 twists; pinch ends to seal. Place in greased 8 x 4li-inch loaf pan. Repeat with remaining strands to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Brush loaves with egg white mixture. Bake at 375 F for 40 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Remove from pans; cool on wire rack. NUTRITION INFORMATION per slice: 156 calories, 143 mg sodium, 18 mg cholesterol, 3 gm total fat, 1 gm saturated fat, 2 gm dietary fiber |
