Honey Bran Bread

1 Tbs yeast

2 cups warm (110° F) water

2 tsps vegetable oil

4 tsps honey

2 eggs, at room temperature, lightly beaten

1 cup bran

1 tsp salt

Approx 5 cups unbleached all-purpose flour

Bake at 375°.

In 6-qt mixing bowl, dissolve the yeast in the water. Add all the remaining ingredients, mixing the salt with the flour, and work them into a dough.

Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes, until the dough is smooth, elastic, and glossy.

Return the dough to the mixing bowl and cover with a towel. Let the dough rise in a warm (75° F) place for 50 minutes or until doubled in bulk.

Divide the dough into 2 equal halves and shape each piece into a round loaf. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover the loaves with towel and let them rise again for 50 minutes.

Bake in a preheated 375° oven for 40 minutes or until golden brown. Remove the loaves from the baking sheet at once and low them to cool on a wire rack.