All-Bran Bread
Who needs all-bran muffins when you can toast up a slice of all-bran bread? Add fruit and nuts and it's a quick and easy grab 'n go breakfast.
Yield
12 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ½ | teaspoons |
salt
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
molasses
|
|
| 1 ½ | cups |
all-bran cereal
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sour milk
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
molasses
|
|
| 355 | ml |
all-bran cereal
|
|
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
sour milk
|
|
| 5 | ml |
baking soda
|
|
Directions
In a bowl, beat the egg and add salt, sugar, and molasses.
Add sour milk and all bran and let set until most of the moisture is taken up, add flour and soda.
Transfer into a greased loaf pan and bake in 350℉ (180℃) oven for 1 hour.
Note:
Sour milk by adding 1 tablespoon of vinegar to the milk or use sweet milk and cut soda to ½ teaspoon and add 1 teaspoon baking powder.
