Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2            c.  orange liqueur
     3/4            c.  dried currants
  1 1/4             c.  skim milk
  1                 c.  water
     1/2            c.  unsalted margarine
  6              Tbsp.  maple syrup
  8                 c.  unbleached flour
  2                 c.  bran
  1                 c.  quick cooking rolled oats
  3              Tbsp.  brown sugar
  2              Tbsp.  ground cinnamon
  1              Tbsp.  salt
  3              pkgs.  dry yeast
  6                     egg whites
  2               tsp.  water
                        cinnamon sugar  optional

Preparation:

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. unsweetened applesauce. Coat both sides of bread and fry in nonstick pan over medium-high heat.

Nutritional Information:

8706 Calories (kcal); 56g Total Fat; (5% calories from fat); 87g Protein; 2065g Carbohydrate; 6mg Cholesterol; 3005mg Sodium