Jim's All Bran Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
all-bran cereal
|
|
| 12 | ounces |
tea
hot and strong |
|
| 1 | each |
eggs
|
|
| 12 | ounces |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 6 | tablespoons |
golden syrup
|
* |
| 12 | ounces |
mixed dried fruit
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
all-bran cereal
|
|
| 346.8 | ml/g |
tea
hot and strong |
|
| 1 | each |
eggs
|
|
| 346.8 | ml/g |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 9E+1 | ml |
golden syrup
|
* |
| 346.8 | ml/g |
mixed dried fruit
|
|
| 1 | pinch |
salt
|
*
|
Directions
In a large bowl, mix dried fruit and All Bran.
Pour hot tea over this mixture and let stand, covered, overnight.
In the morning, add egg, flour, salt and syrup, and mix.
Divide between 2 well greased loaf pans.
Bake in a 350℉ (180℃). oven for 40 to 60 minutes.
Leave to cool slightly in pans and then turn out.
Will taste better if tightly wrapped and put in tins - almost resembles a malt loaf.
Serve sliced and buttered.
