MAKEOVER SEVEN-GRAIN CEREAL BREAD
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. -Laura Reese, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
CEREAL BREAD
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!
Provided by kimmah
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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).
- Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 32.8 g, Cholesterol 15.5 mg, Fat 5.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 1.3 g, Sodium 105.8 mg, Sugar 6.5 g
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- In a large mixing bowl, put flour, sugar, and salt and mix well. Using a wooden spoon, make a small well in the center of this mixture. Add the yeast, eggs, oil, and cereal to the well, and stir together until it starts to form into a bowl and becomes too difficult to mix with wooden spoon. At this point, flour your hands and start to knead the dough inside of the bowl. The mixture will be sticky, so add a little bit of extra flour as needed. Fold dough from the sides of the bowl the center, and the flip the dough upside down. Continue doing this until it no longer sticks to the sides of the bowl.
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