I’ve been mentioning peanut butter a lot lately. Well, here’s something to put it on — Bran Cereal Bread. It’s a fairly simple yeast bread made with All Bran cereal. I found the original recipe on the All Bran site.
The only issue with the original Bran Cereal Bread is that it calls for 9 cups of flour, 3 packs of yeast and makes 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.
Bran Cereal Bread
- 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.