BRAN BREAD RECIPES RECIPES

OAT BRAN BREAD RECIPE | ALLRECIPES

Oat Bran Bread Recipe | Allrecipes image

A light, high volume bread machine bread. It works well when you use the Dough selection, and allow the bread to rise in a bread pan.

Provided by Leanne

Yield 1 - 1 1/2 pound loaf

Number Of Ingredients 7

Ingredients

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 ½ cups bread flour
¼ cup oat bran
2 tablespoons honey
1 teaspoon salt
1 ½ teaspoons active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
Alternatively, choose the Basic or White Bread setting, and Start.

Nutrition Facts : Calories 135.7 calories, CarbohydrateContent 25.1 g, FatContent 2.4 g, FiberContent 1.1 g, ProteinContent 4 g, SaturatedFatContent 0.4 g, SodiumContent 215.5 mg, SugarContent 3 g

EASY BRAN MUFFINS RECIPE: HOW TO MAKE IT

Easy Bran Muffins Recipe: How to Make It image

Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches.” By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5-6 dozen.

Number Of Ingredients 9

Ingredients

6 cups bran cereal (not flakes)
2 cups boiling water
1 cup butter, softened
3 cups sugar
4 eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Steps:

Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches.” By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!
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