Serves: 15
Total Calories: 143
1. Stir together flour, dry milk powder and salt. Set aside.
2. In large electric mixer bowl, combine yeast, sugar and warm water. Stir in KELLOGG'S ALL-BRAN cereal. Let stand about 2 minutes or until cereal softens. Add egg, the 1/3 cup margarine and about half the flour mixture. Beat on medium speed, for 2 minutes or about 200 strokes by hand. Add in remaining flour mixture, mixing with dough hooks or by hand to form stiff, sticky dough. Cover lightly. Let rise in warm place until double in volume (about 1 hour).
3. Stir down dough. Spoon evenly into 9 x 5 x 3-inch loaf pan coated with cooking spray.
4. Bake at 375°F about 45 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from pan. Place on wire rack. Brush with melted margarine. Cool before slicing.
VARIATION:
NO-KNEAD RAISIN BREAD: In step 1, stir 1/2 teaspoon cinnamon into flour mixture. In step 3, add 1 cup raisins, when stirring down dough. Before baking, brush top of loaf with the melted margarine. Sprinkle with mixture of 1/2 teaspoon cinnamon and 2 tablespoons sugar. Bake as directed in step 4.
This No-Knead Bran Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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