*  Exported from  MasterCook  *
 
                            CRACKED WHEAT BREAD
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Breads                           Wheat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cracked wheat or bulgur
    3 3/4  cups          to 4 1/4 cups all-purpose flour
    1      package       active dry yeast
      1/4  cup           sugar
    1      tablespoon    margarine or butter
    1      teaspoon      salt
    1 1/4  cups          whole wheat flour
      1/4  cup           unprocessed wheat bran
 
 In a medium saucepan combine 2 cups boiling water and cracked wheat or
 bulgur.  Let stand, covered for 5 minutes.  Drain well, discarding
 liquid.  Set cracked wheat aside.  In a large mixing bowl stir together 1
 1/2 cups of the all-purpose flour and the yeast; set aside.  In a medium
 saucepan heat and stir 1 3/4 cups water, sugar, margarine or butter and
 salt just till warm (120-130) and margarine is almost melted.  Add water
 mixture dry mixture.  Beat with an electric mixer on low speed for 30
 seconds.scraping the sides of the bowl constantly.  Bet on high speed for
 3 minutes.  Using a wooden , stir in the drained cracked wheat, whole
 wheat flour and wheat bran.  Stir in as much of the remaining all-purpose
 flour as you can.  Turn the dough out into a lightly floured surface. 
 Cover and let rise in a warm place till double in size (about 1- 1/4
 hours).  Punch down dough.  Turn dough out onto a lightly floured
 surface.  Divide dough in half.  Cover and let rest for 10 minutes. 
 Lightly grease two (8x4x2-inch) loaf pans.  Shape each portion of dough
 into a loaf.  Place the prepared loaf pans.  Cover and let rise in a warm
 place till nearly double in size (30 to 40 minutes).   Bake in a 375 oven
 for 35 to 40 minutes or till the sounds hollow when you tap with your
 fingers (if necessary, cover loosely with foil the last 10 minutes of
 baking to prevent overbrowning).  Immediately remove bread from pans. 
 Cool on wire racks.  Makes 2 loaves (32 servings). 
 
 
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