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Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 1 1/2 c. water, divided
- 3/4 c. milk
- 1 c. all-bran cereal
- 6 Tbsp. butter or margarine
- 1/3 c. dark molasses
- 3 Tbsp. sugar
- 4 tsp. salt
- 2 pkg. active dry yeast (1/4 oz. each)
- 2 c. whole wheat flour
- 3 1/4 to 3 3/4 c. all-purpose flour
Method
- In a saucepan, combine 1 cup water and milk.
- Bring to a boil. Remove from heat and stir in cereal, butter, molasses, sugar and salt.
- Cool to lukewarm.
- Heat remaining water to 110° to 115° and pour into large mixing bowl.
- Sprinkle with yeast and stir until dissolved.
- Add cereal mixture and whole wheat flour.
- Beat well. Add enough all-purpose flour to make a stiff dough.
- Turn out onto a floured surface.
- Knead until smooth and elastic, about 6 to 8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down.
- Shape into two loaves and place in greased 8 x 4 x 2-inch loaf pans.
- Cover and let rise until doubled, about 1 hour.
- Bake at 400° for 25 to 30 minutes.
- Yield: 2 loaves.
- If cooking for two, wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.
