"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bran Bread Recipe

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Bran Bread image
Grandma celebrates her 85th birthday

 

This recipe for Bran Bread, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Struttman Recipe Collection
Added: Saturday, July 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 c. unsifted flour
2 c. All-Bran original cereal
1/2 c.sugar
4 tsp. salt
3 pkg. dry yeast
1/2 c. margarine or butter, softened
3 c. very warm water (120 to 130 degrees F)
1/4 c. molasses

Directions:
Directions:
In large electric mixer bowl, thoroughly combine 2 cups of the flour, Kellogg's All Bran Cereal, sugar, salt and dry yeast. Add margarine.
Gradually add water and molasses to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover. Let rest on board for 15 minutes.
Divide dough in half. Roll each half into 12x9 inch rectangle. Shape into loaves. Place in two 9x5x3 loaf pans coated with cooking spray. Cover. Let rise in warm place, until doubled in bulk, about 1 hour 15 minutes.
Bake at 350 for 40 minutes or until done. Remove from pans. Cool on wire racks.

 

 

 

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