Cereal Bread Recipes

Steps:

• In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flours, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like course crumbs. Stir in raisins.
• In small bowl, beat egg and buttermilk with wire whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened. On floured surface, knead dough 5 or 6 times until dough is combined and holds together.
• On cookie sheet, shape and press dough into 7-inch round. Cut large X, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 30 to 35 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool slightly before serving.

Steps:

• In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 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 supple, 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 2 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat Bread cycle, and Start.

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening, or spray with cooking spray. Place cereal in food-storage plastic bag; coarsely crush with rolling pin. Set aside.
• In large bowl, mix water, orange peel, orange juice, oil, vanilla and egg until blended. In medium bowl, mix crushed cereal, flour, sugar, baking powder, baking soda and salt; stir into ingredients in large bowl. Gently stir in blueberries. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely before slicing, at least 1 hour.

Steps:

• Scald milk,add sugar,salt,shortening and cereal; cool to lukewarm. Dissolve yeast in lukewarm water and add to cereal mixture. Add half the flour and beat until smooth.Add remaining flour or enough to make easily handled dough.Knead dough quickly and lightly until smooth and elastic.
• Place dough in greased bowl, cover and set in warm place, free from draft.Let rise until doubled in bulk,about 11/2 hours. When light, divide into 2 equal portions and shape into loaves.
• Place in greased bread pans. Cover and let rise again until doubled in bulk, about 1 hour.Bake in hot oven at 425 degrees F. 15 minutes, then reduce heat to 375 degrees F. and finish baking about 30 minutes longer.