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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 package dry yeast |
1 tablespoon sugar, divided |
2 1/3 cups warm water (105° to 115°), divided |
2 tablespoons shortening, softened |
2 teaspoons salt |
2 cups shreds of wheat bran cereal |
4 to 5 cups all-purpose flour |
Directions:
1. Dissolve yeast and 1 teaspoon sugar in 1/3 cup warm water; stir well, and let stand 5 minutes.
2. Combine remaining sugar and warm water, shortening, and salt in a large mixing bowl; stir until shortening melts. Stir in yeast mixture, cereal, and enough flour to make a soft dough.
3. Turn dough out onto a lightly floured surface, and knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 1 hour or until doubled in bulk.
4. Turn dough out onto a lightly floured surface. Divide dough in half; cover and let rest 10 minutes. Shape into loaves and place in 2 greased 7 1/2- x 3- x 2- inch loaf pans. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 55 minutes or until loaves sound hollow when tapped. Remove bread from pans, and bake an additional 3 minutes to crisp bottoms of loaves. Cool on wire racks.
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