Cereal Bread

Cereal Bread

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h 45 m
kimmah
Recipe by  kimmah

“I modified my grandmother's bran bread recipe and got this one. I was out of bran, so tried frosted wheat cereal. The results were great!”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

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Directions

  1. In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.

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Reviews (2)

Rate This Recipe
pomplemousse
2

pomplemousse

This bread is pretty good. I didn't have frosted wheat, so I used shredded wheat instead. I also put in more than 1 cup of shredded wheat. It does taste pretty healthy that way; I'm sure it would taste a lot sweeter with the frosted wheat. In my opinion, not as good plain as some other breads I've made. It's good for sandwiches except it crumbles a bit, so not for hefty sandwiches. Maybe for grilled cheese, actually. Thanks for the recipe!

asdfjkl
0

asdfjkl

yum

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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