Bart's Bran Bread



6 C Flour

1 C Shortening

3/4 C Sugar

1 C All-Bran Cereal (any bran cereal will do

as long as it doesn t have raisins)

1 C Hot Water

2 pkgs Yeast (4 1/2 t)

1 t salt

2 eggs, beaten

1 C warm water



Pour hot water over bran. Set aside so bran can absorb water.

Dissolve yeast in warm water. Cream shortening and sugar until fluffy

and creamy. Add beaten eggs and beat well. Add yeast and warm water,

then bran mixture. Mix with a spatula or wooden spoon. Once mixture

is thoroughly combined, add salt to flour, then begin adding flour a

cup at a time. Mix well and knead lightly. Place dough in a large

greased bowl and turn it a couple of times to make sure all surfaces

are greased. Cover and let it rise until it has doubled in bulk

(usually 2 to 3 hours). Punch dough down, knead and shape into three

loaves (or make one loaf of bread and use the rest for rolls). Let

rise until double in bulk.



Bake at 400 degrees until golden brown (30 40 minutes). Try brushing

the top of your bread loaves with warm water instead of butter. It

makes the crust softer. It's especially nice for rolls!!! This is

really one of the easiest bread recipes I've ever used. The only

trouble is I can't get it to work in my bread machine!!!