Wednesday, September 30, 2009

All-Bran Yeast Bread or Rolls

From Maine's Jubilee Cookbook, published in 1969.

1 tbl. dry yeast
2 cups lukewarm water
1/4 cup molasses
1 egg
1/2 cup All-Bran cereal
1/4 cup melted shortening
1 tsp. salt
6 cups flour

Dissolve the yeast in the lukewarm water. Add molasses, beaten egg, and All-Bran. Mix well.

Add remaining ingredients, mix well. Turn out onto floured board, knead well.

Let rise until doubled. Punch down and let rise a second time until doubled.

Form into loaves or rolls, let rise a 3rd time until double.

Bake in 350° oven for 35 minutes for loaves; or 400° for 25 minutes for rolls. Test for doneness.

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