Ooey Gooey Bread

Summary
Prep time	1.5 hrs + rising time
Cook time	55 min @ 350°
Source	Baking with the St. Paul Bread Club (pg 23)
Yield / serves	3 loaves
Rating	Delicious and time-consuming.

Ingredients

• 1 3/4 c potato water or 1 3/4 c water mixed with 2 t instant potato flakes
• 1 3/4 c lowfat milk
• 8 T unsalted butter
• 1 1/3 c honey
• 1 T salt
• 1 c rolled oats
• 2 packages active dry yeast
• 2/3 c bran (All-Bran cereal works, too)
• 6 T wheat germ
• 1 c whole wheat flour
• about 7 c bread flour
• 1/2 c white sugar
• 1/2 c light brown sugar, packed
• 2 t cinnamon

Preparation

Heat potato water, milk, and butter in a saucepan over low heat. As it warms, add honey and salt. When mixture comes to a boil, add rolled oats, remove from heat, and let cool to lukewarm.

Transfer to a large mixing bowl. Stir in yeast and let stand for a few minutes until softened. Add bran and wheat germ, and then beat in whole wheat and bread flour. Turn out onto a lightly floured surface, and knead until elastic and springy. The dough will be soft and sticky, but resist the urge to add too much additional flour. Turn into a lightly oiled bowl, turning to coat top, cover with plastic wrap, and let rise until doubled, about 2 hours.

Mix together white sugar, brown sugar, and cinnamon.

Turn dough out onto a lightly floured surface, and divide into 3 pieces. Roll each piece into a 12-inch-by-8-inch rectangle, and sprinkle with 4 tablespoons of the sugar mixture. Take a rectangle and fold the left third to the center and the right third over that, as you'd fold a business letter. Rotate the dough 90 degrees, and roll out again into a rectangle, sprinkling with another 4 tablespoons of sugar mixture. Fold as before. Form dough into a loaf shape, and place seam side down in a greased loaf pan. Repeat with the remaining 2 pieces of dough.

Cover pans with a cloth, and let rise until doubled, about 1 hour.

Preheat oven to 350°.

Bake for 25 minutes. Remove from oven, lightly cover with aluminum foil, and bake for another 20 minutes or until loaf makes a hollow sound when removed from the pan and tapped on the bottom. Cool at least 15 minutes before slicing.