Double Twist Loaf

Double Twist Loaf

1 3/4 cups very hot water (125º to 130ºF)
1 cup 100% bran cereal
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
2 packages Fleischmann’s® Rapid Rise Yeast
1 1/2 teaspoons salt
1/3 cup butter or margarine – softened
1/4 cup sugar
2 eggs – at room temperature
1 cup chopped dates or pitted dates – snipped
1/4 cup molasses
1 egg white
lightly beaten with
1 tablespoon water

Combine 1/2 cup hot water and 100% bran; reserve.

Mix 2 1/2 cups flour, undissolved yeast and salt in large bowl. Stir in remaining hot water and butter; blend well. Remove half of 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.

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 4 (two-color) strands.

To shape loaf: twist 2 (two-color) strands together (making 4 twists) and pinch ends to seal. Place in greased 8 1/2- × 4 1/2-inch loaf pan. Repeat with remaining 2 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 375ºF for 40 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Remove from pans; cool on wire rack.