Best Special Cereal Bread Recipes

MAKEOVER SEVEN-GRAIN CEREAL BREAD

Steps:

• In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.

SOFT & EASY 10 GRAIN SANDWICH BREAD RECIPE

Steps:

• Combine multi-grain cereal and 1 cup of water in a small pan. Cook over medium-low heat, covered, for 10 minutes, or until soft.
• Remove from heat and stir in butter until melted then add the remaining 1 cup of water, honey, and salt. Cool to lukewarm (Use cold water to speed this process).
• In a mixer combine the 2 cups of whole wheat flour, yeast, cereal mixture and eggs. Beat at low speed 1 minute, scraping bowl, then beat at high speed 2 minutes.
• Using a dough hook (or by hand), stir in 3 cups unbleached flour to make a soft dough.
• Knead with hook 3 minutes (or by hand 5-8 minutes), using remaining flour, if needed. (NOTE: don't add too much flour at this point when using the 2 cups whole wheat - the dough will still look sticky on bottom and sides of mixing bowl, but will not be sticky to the touch.*)
• Place in a greased bowl, turning to grease all sides. Cover and let rise until double, 1 to 1 ¼ hours.
• Punch down and turn out onto a lightly floured surface. Divide in half, cover and let rest 5 minutes.
• Shape into 2 loaves and place in 9x4-in pans. Cover and let rise in warm place until doubled, 45 to 60 minutes.
• Combine the egg yolk with 1 Tb. water and brush on tops of loaves. Sprinkle with sesame or poppy seeds.
• Bake at 375 degrees for 30-35 minutes. Turn out of pans and let cool completely on racks before slicing.

CEREAL BREAD

Steps:

• In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature.
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.

SPECIAL CEREAL BARS I

Steps:

• Grease a 9 x 13 inch pan.
• In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
• Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.

CEREAL BREAD

Steps:

• Scald milk,add sugar,salt,shortening and cereal; cool to lukewarm. Dissolve yeast in lukewarm water and add to cereal mixture. Add half the flour and beat until smooth.Add remaining flour or enough to make easily handled dough.Knead dough quickly and lightly until smooth and elastic.
• Place dough in greased bowl, cover and set in warm place, free from draft.Let rise until doubled in bulk,about 11/2 hours. When light, divide into 2 equal portions and shape into loaves.
• Place in greased bread pans. Cover and let rise again until doubled in bulk, about 1 hour.Bake in hot oven at 425 degrees F. 15 minutes, then reduce heat to 375 degrees F. and finish baking about 30 minutes longer.

SHREDDED CEREAL BREAD

Steps:

• In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.