Serves: 14
Total Calories: 168
1. In large electric mixer bowl, combine KELLOGG'S ALL-BRAN cereal, potato flakes, sugar and salt. Add hot milk. Let stand about 5 minutes or until cereal softens. Mix in yeast. Let stand 5 minutes longer.
2. Add egg whites, oil and whole wheat flour to cereal mixture. Beat on medium speed 3 minutes. Using dough hooks on electric mixer, or by hand, knead in bread flour. Continue kneading for 5 minutes or until smooth. Dough will be firm but sticky. Place in large bowl coated with cooking spray. Spray surface of dough. Cover lightly. Let rise in warm place until double in volume (about 1 1/2 hours).
3. Punch down dough. Shape into loaf and place in 9 x 5 x 3-inch loaf pan coated with cooking spray. Cover and let rise in warm place until double in volume.
4. Bake at 375°F about 30 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan and cool on wire rack.
This Potato Wheat Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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