I’ve been mentioning peanut butter a lot lately. Well, here’s something to put it on! It’s a fairly simple yeast bread made with All Bran cereal. I found the original recipe bran cereal bread on the their web page, while trying to figure out what to do with all the crushed cereal at the bottom of the box.
The only issue with the original Bran Bread recipe was that it called for 9 cups of flour, 3 packs of yeast and made two giant loaves. It takes us forever to finish just one loaf, so I scaled the recipe down to (about) 1/3 and made it in one 8 1/2 by 4 1/2 inch loaf pan. Perfect results!
The other change was to use bread flour instead of all-purpose and to use the dough hook on my stand mixer for kneading. The bread has just a touch of sweetness, but I wouldn’t call it sweet. It’s perfect for sandwiches, but especially perfect for peanut butter toast or peanut butter sandwiches.
- 3 cups all-purpose or bread flour
- 2/3 cup bran cereal
- 4 teaspoons sugar
- 1 1/4 teaspoons salt, Morton kosher
- 1 package dry yeast
- 2 1/2 tablespoons butter, softened
- 1 cup very warm water (120 to130 °F)
- 4 teaspoons full flavored molasses
- In the bowl of a stand mixer fitted with a paddle, combine 1 cup of flour,cereal, sugar, salt and dry yeast. Add butter.
- Gradually add water and molasses to cereal mixture and beat 2 minutes at medium speed, scraping bowl occasionally. Add another cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Switch to the mixer’s dough hook and knead for about 5 minutes or until dough is smooth and elastic. Let the dough rest for 15 minutes.
- Meanwhile, spray an 8 ½ by 4 ½ inch loaf pan with cooking spray and line the bottom with a strip of parchment (optional).
- Roll or just pat the dough into a 12 x 8-inch rectangle, then roll it up into a cylinder. Set it in the pan and let it rise in a warm place for about 1 hour and 15 minutes.
- Bake at 350°F for 40 minutes or until done. Remove from pans. Cool on wire rack.