I pulled out an old recipe booklet that I have had since I was in high school – Fleischmann’s Bake-it-Easy Yeast Book. This is a bran bread that uses all-bran cereal to add extra texture. Along with the bread, we added some some vegetable soup frozen from last summer’s garden and it made a great dinner on a cold snowy evening,
7 to 8 cups flour
3 cups whole bran cereal
3 tablespoons sugar
1 tablespoon salt
3 packages active dry yeast
1 1/2 cups milk
3/4 cup water
3 tablespoons honey
1/2 cup butter
3 eggs (at room temperature)
In a large bowl, thoroughly mix 1 1/2 cups flour, cereal, sugar,salt and undissolved dry yeast.
Combine milk, water, honey and butter in a saucepan. heat over low heat until liquids are very warm (120- 130 degrees). The butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth smooth and elastic; about 8 – 10 minutes. Place in a greased bowl, turning to grease top. Cover let rise in warm place until doubled in bulk, about 1 hour.
Punch dough down; divide in half. Roll each half to an approximate 14 x 9 inch rectangle. Roll up and either place in a 9 x 5 x 3 inch greased loaf pan or make a free-form loaf. Cover; let rise in a warm place until doubled in bulk, about 1 hour.
Bake on lowest rack position at 357 degrees approximately 40 – 45 minutes or until done. Remove from pans and cool on wire racks.