Post by marlaoh on Sept 21, 2004 6:27:08 GMT -6
RAISIN BRAN BREAD
This bread tastes great even the day after it's been baked!
Be sure to cool it completely, then wrap it tightly in plastic
wrap. Store overnight at room temperature and you've got a fresh,
tasty treat the next morning!
2 cups Raisin Bran Cereal, divided
1¼ cups fat free milk
¼ cup (½ stick) margarine, melted, divided
1 egg
¾ cup sugar
2 cups flour
1 Tbsp. CALUMET Baking Powder
½ tsp. ground cinnamon
1 Tbsp. sugar
Preheat oven to 350°F.
Mix 1½ cups of the cereal, the milk and 2 Tbsp. of the margarine in medium bowl.
Let stand 1 minute.
Add egg and ¾ cup sugar; mix well.
Stir in flour, baking powder and cinnamon until well blended.
Spread into 9x5-inch loaf pan sprayed with cooking spray.
Mix remaining ½ cup cereal, remaining 2 Tbsp. margarine and 1 Tbsp. sugar until well blended; sprinkle over batter.
Gently press cereal mixture into batter.
Bake 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan on wire rack; remove bread from pan.
Cool completely.
Cut into 16 slices to serve.
Makes 16 servings, 1 slice each
This bread tastes great even the day after it's been baked!
Be sure to cool it completely, then wrap it tightly in plastic
wrap. Store overnight at room temperature and you've got a fresh,
tasty treat the next morning!
2 cups Raisin Bran Cereal, divided
1¼ cups fat free milk
¼ cup (½ stick) margarine, melted, divided
1 egg
¾ cup sugar
2 cups flour
1 Tbsp. CALUMET Baking Powder
½ tsp. ground cinnamon
1 Tbsp. sugar
Preheat oven to 350°F.
Mix 1½ cups of the cereal, the milk and 2 Tbsp. of the margarine in medium bowl.
Let stand 1 minute.
Add egg and ¾ cup sugar; mix well.
Stir in flour, baking powder and cinnamon until well blended.
Spread into 9x5-inch loaf pan sprayed with cooking spray.
Mix remaining ½ cup cereal, remaining 2 Tbsp. margarine and 1 Tbsp. sugar until well blended; sprinkle over batter.
Gently press cereal mixture into batter.
Bake 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan on wire rack; remove bread from pan.
Cool completely.
Cut into 16 slices to serve.
Makes 16 servings, 1 slice each