Farmer's Bran Bread
Yield
1 loafPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | cup |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
bran
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | cup |
sour milk
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 59 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
bran
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 3E+1 | ml |
butter
melted |
|
| 237 | ml |
sour milk
|
Directions
Sift flour, baking powder, baking soda, sugar and salt in bowl.
Beat egg, add sour milk and bran; stir to mix.
Add melted shortening and stir into flour mixture.
Place on floured board and roll to ½-inch thickness.
Cut into rectangles 2 x 3 inches.
Brush top with melted butter.
Form loaf by placing rectangle on edge in pan and bake in moderate oven.
