Preparation / Directions:
Pour liqueur over the currants in a small bowl. Let stand at least 1 hour
overnight. Heat the milk, 1 c.
water, the margarine, and syrup in small saucepan to 120 degrees. All the
margarine need not melt.
Mix 1 1/2 c. flour, the bran, the oats, brown sugar, cinnamon, salt and yeast
in a large mixer bowl.
Gradually stir in the warm milk mixture. Beat with an electric mixer at
medium speed for 2 minutes.
Add egg whites and 1/2 c. flour and beat 2 more minutes. Stir in the
currants with liqueur. By hand, stir
in enough of the remaining flour to make a stiff dough. Knead on a lightly
floured surface until smooth
and elastic, about 10 minutes. Place the dough in a large, oiled bowl and
turn to coat with oil (you only
need a tsp. or 2 of oil --no more than this is necessary). Cover and let
rise in a warm place until
doubled in bulk, about 1 hour. Punch down dough and divide in half. Roll
out each half into a
15x9-inch rectangle. Starting at one short side, roll up each rectangle
into a loaf and place in a nonstick
or buttered loaf pan. Cover and let rise in a warm place for 1 hour.
Preheat oven to 375 F. Beat 1
egg and 2 tsp. water in a small bowl. Brush the top of the loaf with the
egg wash. Sprinkle top with
cinnamon and sugar if desired. Bake until crusty brown, about 45 minutes.
Cool slightly and remove
from pans. Cool completely on wire racks.
To make LOW FAT FRENCH TOAST, lightly beat 2 egg whites. Mix with 1/3 c.
applesauce. Coat both sides of bread and fry in nonstick pan over