Red River Cereal Bread Recipes

Steps:

• Preheated oven @ 375°F.
• Greased cake pan.
• * A bread machine can well be put to use blending the dough using only the first cycle.
• By Hand:.
• Mix the dry ingredients together (witholding the 2 Tbl of Red River cereal), yeast included.
• Blend together the oil, water and molasses.
• Quickly mix the wet and dry ingredients.
• Allow the dough to rest for 10 minutes.
• Shape the dough into a round loaf and place it into the prepared pan. Cut an "X" into the top of the loaf.
• Mix the egg and water and lightly brush the egg wash over the bread. Only use enough to cover the topof the dough. Sprinkle the 2 tablespoons of Red River cereal over the dough. ** Egg substitute may be used in place of the egg wash.
• Cover the bread dough with a warm damp cloth and set in a warm place to rise til double, about 1 1/2 hours.
• Bake in preheated 375F oven about 30 minutes or til bread tests done (turn th bread out into your covered hand and tap the bottom center of the loaf - a hollow sound tells you it's done).
• NOTE: The cooking time listed includes the rising time.

Steps:

• Add to machine in order.
• Enjoy.

Steps:

• Combine ingredients in a bowl then transfer to an airtight container or "Ziploc"-type plastic bag.
• To prepare: For 2 servings, place 1 1/2 cups filtered water, 1/2 cup Red River Copycat Hot Cereal Mix and 1/4 teaspoon salt (the salt is optional) in a sauce pan.
• Bring to a boil; stirring occasionally.
• Reduce to a gentle boil and cook 5 minutes uncovered, stirring occasionally.
• After cooking is complete, remove sauce pan from stove top and cover. Set aside for a few minutes.
• Enjoy with your favorite additions and toppings: milk, dried fruit, cinnamon, etc.

Steps:

• add in order to breadmaker.
• select whole grain bread.

Steps:

• In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
• Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
• Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
• Beat hard for 2 minutes.
• Cover very well and let stand 2 hours or overnight. No need to refrigerate.
• Grease, paper line and butter a 9 x 5 x 3" loag pan.
• Turn in batter and smooth top.
• Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
• During last hour slide a foil oven protector below to be sure it doesn't overbrown.