Raisin Bran Bread

Using breakfast cereal in bread sounds like a Depression-era hack, but raisin bran turns out to be brilliant in dough. The bran flakes soften completely during the bake, adding fiber and a subtle malty flavor, while the raisins plump up and distribute evenly without the extra step of soaking them yourself.

Brown sugar is the right call here over white. The molasses in brown sugar pairs naturally with the raisins and gives the crumb a caramel undertone that complements the toasted bran.

The recipe is flexible. Run it through a bread machine on white bread setting for hands-off convenience, or use the manual mode and shape into two small loaves for a prettier presentation. The hand-shaped version gets a better crust because the loaves rise in open pans rather than the closed machine pan.

Watch your liquid. The cereal absorbs water as the dough rests, so the dough may look slightly wet at first knead. Don’t add extra flour, give it five minutes and check again.

Kitchen Tips

• Crush the raisin bran lightly between your hands before adding. Whole flakes can disappear into the dough but slightly broken pieces leave more visible bran specks.
• Bring butter and water to room temperature before starting. Cold ingredients slow the yeast.
• Toast slices for breakfast and slather with butter or cream cheese. It’s outstanding.
• Wrap cooled loaves in plastic and freeze up to a month. Thaw at room temperature before slicing.

Variations

• Use whole wheat flour for half the bread flour for a heartier loaf.
• Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for a spiced version.
• Brush the top with melted butter and sprinkle with oats before baking for a rustic finish.