All Recipes Breakfast and Brunch Recipes Breakfast Bread Recipes

Ingredients

1 cup bite size frosted wheat cereal 1 cup brown sugar ½ cup shortening 1 teaspoon salt 1 cup boiling water 2 (.25 ounce) packages active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 2 eggs 6 cups bread flour

Nutrition Info

199.7 calories carbohydrate: 32.8 g cholesterol: 15.5 mg fat: 5.3 g fiber: 1.2 g protein: 5 g saturatedFat: 1.3 g servingSize: - sodium: 105.8 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Combine cereal and yeast mixtures. Add eggs and two cups flour, mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.

2 - 9x5 inch loaves

I modified my grandmother's bran bread recipe and got this one. I was out of bran, so tried frosted wheat cereal. The results were great!