Cinnamon Swirl Loaf
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup granulated sugar
2 packages Fleischmann’sÂ® Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup plus 6 tablespoons butter or margarine
1 egg white
1 1/2 cups 100% bran cereal
1 cup chopped walnuts
1/2 cup packed light brown sugar
3 teaspoons ground cinnamon
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until very warm (125 to 130ÂºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Meanwhile, process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 1 cup (some coarse pieces will remain). Reserve.
On lightly floured surface, divide dough in half. Roll each to 16- Ã— 7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within 1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal.
Spray two 8 1/2- Ã— 4 1/2-inch loaf pans with cooking spray. Place loaves, seam sides down, in pans. Spray top of loaves with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3 tablespoons butter until mixture is crumbly. Reserve.
Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture. Bake at 375ÂºF for 40 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pans; cool on wire rack.