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Bran Bread

Diabetic.Foodie's picture
  Shortening 3 Teaspoon
  Brown sugar replacement 3 Teaspoon
  Molasses 3 Teaspoon
  Salt 1 Teaspoon
  Bran 1⁄2 Cup (8 tbs)
  Boiling water 3⁄4 Cup (12 tbs)
  Dry yeast 1
  Warm water 1⁄4 Cup (4 tbs)
  Flour 2 1⁄2 Cup (40 tbs)
  Margarine 1 Tablespoon, melted
  Margarine 2 1⁄2 Cup (40 tbs), melted

Place shortening, brown sugar replacement, molasses, salt, and bran in large mixing bowl.
Add boiling water.
Stir to blend.
Soften dry yeast in warm water.
Allow to rest for 5 minutes.
Add yeast to bran mixture.
Add flour, 1 c. (250 mL) at a time, stirring well between additions, until a soft dough is formed.
Knead gently for 10 minutes.
Shape into loaf.
Place in greased 13 x 9 x 2 in. (23 x 13 x 5 cm) loaf pan.
Cover; allow to rise for 2 hours.
Punch down; allow to rise for 1 hour.
Bake at 325°F (165°C) for 50 to 55 minutes.
Remove to rack and brush lightly with melted margarine.

Recipe Summary

Difficulty Level: 
Main Dish

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