Sharon’s All-Bran Bread

This bread made with a dash of All-Bran cereal is a delicious addition to any bread recipe collection. It’s so good, and you can tell yourself it’s “good” for you because it has that little bit of added fiber. It makes four loaves.

1 cup All-Bran cereal

11-12 cups flour, divided

3 tablespoons salt

4 cups water, divided

1 cup sugar

1 cup shortening

2 packages dry yeast

Pour a cup of water in a small pot. Add sugar and shortening. Heat slowly until both sugar and shortening are dissolved. Add 2 cups of tap water and set aside.

Place 1 cup lukewarm water in a large bowl. Sprinkle dry yeast on top and let it dissolve. Add lukewarm sugar/shortening mixture and All-Bran; stir. Sift 3 or 4 cups flour over top and stir vigorously. When all flour and slat is stirred in, place on floured board and knead for ten minutes. Place in greased bowl. Grease top, cover, and let rise until it’s doubled in bulk.

Return to floured board and punch down the dough. Divide into 4 loaves (or 2 large). Shape, and place in greased pans. Do not fill pans over half full. Let rise again.

Bake at 350°F for 20-25 minutes. Lower oven to 325°F and bake 10-15 minutes longer. Place on cooling rack, and lightly spread the tops with butter.

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