Bran Bread (two Small Loaves) Recipe
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Ingredients for Bran Bread (two Small Loaves) Recipe
- 1 pint lukewarm water
- 1 cake compressed yeast
- 3/4 pound sifted pastry flour (3 cups well shaken down)
- 1/2 cup oil
- 1 cup brown sugar, pressed down (6 ounces)
- 2 teaspoons salt
- 3 cups bran measured lightly (4 1/2 ounces)
- 1 cup raisins, boiled in a little water until plump, then drained
Instructions
- Dissolve the yeast cake in water.
- Stir in the flour and beat well.
- Set this sponge in a warm place to rise.
- In about two hours, it should be very light and full of bubbles.
- Beat together the sugar and oil. Add it with the salt, bran, and raisins to the light sponge.
- Beat well together.
- This will be a soft batter. Do not add flour or bran to make it as stiff as dough.
- Pour batter into two oiled bread tins.
- Allow the loaves to rise about one-eighth inch, then bake at about 400 for 45 minutes.
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