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Sunday, August 3, 2014

Bran Breadsticks

This recipe comes from MaryAnne Hunter and recipe swap.  It's the perfect bread to accompany a meal of soup or salad.  Delicious served with butter--it's already slightly sweet so no jam needed.

1 c All Bran or Raisin Bran Flakes
1 c of warm water
1 T yeast
1 t salt
1/2 c sugar
1 can fat free evaporated milk (12 oz)
4 1/4 c flour (I usually mix white and wheat)

In large mixing bowl, stir by hand bran flakes with warm water and let sit a few minutes to soften.  Add yeast, salt, sugar, and milk.  Mix.  Add flour 1 cup at a time using the dough hook (or by hand).  The dough will be fairly sticky but starting to pull from the sides of the bowl.  

Let rise until double for an hour or more. Stir down. Divide into 3 rolls.  I shape the dough into 3 large batard/baguette size loaves on a large cookie sheet (about 4x10 inches).  Let rise once more until double another 1 1/2 to 2 1/2 hours). Bake at 350 for 20-30 minutes (usually closer to the 20 minute time - should be slightly brown on top.)  

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