Buttermilk Bran Loaf Food

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

BUTTERMILK BRAN LOAF

Steps:

• Mix together all the dry ingredients.
• Stir in the buttermilk and let stand in a warm place for 1/2 hour before scraping into an oiled loaf pan.
• Preheat the oven to 350°F.
• Bake for 30 to 40 minutes, until a toothpick comes out clean when inserted in the middle.

BUTTERMILK BRAN MUFFINS

Steps:

• Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
• Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
• Best served warm with or without butter.
• *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.

ALL-BRAN BUTTERMILK PAN BREAD

Steps:

• 1. Stir together flour, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and buttermilk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread evenly in 8 x 8 x 2-inch baking pan coated with cooking spray.3. Bake at 425°F about 25 minutes or until wooden pick inserted near center comes out clean. Cut into squares and serve immediately.

BRAN DATE BREAD

Steps:

• Sift dry ingredients together.
• Dust dates with 1 T flour mixture, then add to the bowl.
• Then add the brown sugar, all bran, and grated lemon peel.
• Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.
• Add all once to flour mixture with the sourdough starter, stirring until well moistened.
• Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
• Bake at 350 degrees for 1 hour.
• Allow to stand 10 minutes in pan and then remove from pan and cool until cold.
• Wrap in plastic wrap or foil and place in Refrigerator.
• Use cream cheese or home made butter on this bread for an out of this world taste.

BANANA NUT BUTTERMILK ALL BRAN MUFFINS

Steps:

• Set oven to 375 degrees F.
• Set the oven rack to second lowest position.
• Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
• Set the muffin trays on a baking sheet (the baking sheet is optional).
• In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
• Meanwhile puree the banana.
• After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
• Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
• Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
• Fold in nuts and raisins (if using).
• With an ice cream scoop, divide the batter evenly between the muffin cups.
• Bake about 22-28 minutes or until muffins test done.
• *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.

BUTTERMILK BRAN MUFFINS

Steps:

• In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer. , Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BUTTERMILK AMERICAN LOAF BREAD(COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to lowest position and heat oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
• Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minute (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
• Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
• Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 minute.
• Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove bread from the pan, transfer to wire rack, and cool to room temperature. Slice and serve.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.