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INGREDIENTS

Servings
  •   Bread
  • 20 oz. all-purpose flour
  • 8 oz. water
  • 5-1/2 oz. whole milk
  • 3 oz. unsalted butter, softened
  • 1-3/4 oz. granulated sugar
  • 1-1/4 oz. potato flour
  • 1 oz. dry milk powder
  • 2-1/4 tsp. salt
  • 2 tsp. instant yeast
  • 4 oz. OREO Medium Cookie Pieces
  •   First Batter
  • 13 oz. water
  • 7 oz. granulated sugar
  • 1-3/4 oz. all-purpose flour
  •   OREO Flour Mixture
  • 5 oz. all-purpose flour
  • 5 oz. OREO Base Cake
  •   Second Batter
  • 2 eggs
  • 20 oz. whole milk
  • 6 oz. all-purpose flour
  • 5 oz. granulated sugar

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 640
Total fat 21g
Saturated fat 7g
Trans fat 0.5g
Cholesterol 40mg
Sodium 650mg
Carbohydrate 100g
Dietary fiber 3g
Sugars 35g
Protein 12g
Calcium 10%DV
Iron 30%DV

DIRECTIONS

    Bread:
  1. Combine  all ingredients, except OREO Pieces, in bowl of electric mixer fitted with dough hook. Mix on low speed until combined. Mix on medium speed 5 min. Add OREO Pieces; mix on low speed until fully incorporated.
  2. Transfer  dough to clean bowl; cover. Let rise in warm place 1-1/2 hours or until doubled in size.
  3. Form  dough roughly into loaf shape and place in 13-inch Pullman loaf pan. Cover with pan lid. Let proof 1 hour or until doubled in size.
  4. Bake  in 350°F standard oven 25 min. Remove lid. Bake 20 min. or until internal temperature of bread reaches 195°F. Cool in pan on wire rack 5 min. Remove from pan; cool completely on wire rack. Trim off 1 end of loaf. Cut loaf into 16 slices, each 3/4-inch thick. Cut each slice into 4 sticks.
  5. First Batter:
  6. Mix  ingredients until well blended. Place in shallow pan.
  7. OREO Flour Mixture:
  8. Combine  ingredients in second shallow pan.
  9. Second Batter:
  10. Mix  ingredients until well blended. Place in third shallow pan.
  11. Assembly:
  12. Dip  each bread stick into First Batter, coat with OREO Flour Mixture, then dip in Second Batter.
  13. Cook  immediately in 350°F deep fryer 1 to 1-1/2 min. or until golden brown. Drain well. Plate 6 sticks per serving.
  14. Serving Suggestion:

    Sprinkle lightly with powdered sugar or serve with warm maple syrup.

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