Food Monday ~ Cereal Bread
Cereal Bread
The Supermarkets are all at it right now, so why not Grannymar. So to celebrate the holiday season we have two for the price of one. They are both very simple but require steeping the fruit and cereal overnight.
All Bran Health loaf
1 cup* All Bran
1 cup* soft brown sugar
1 cup* mixed dried fruit
Steep overnight in 1 cup of milk
Add 1 cup* Self Raising flour & mix well.
Pour into greased 2lb loaf tin and bake in a preheated oven at 160° for about 1½ hours or until a toothpick comes out clean. Cover the loaf with greaseproof paper for the last half hour.
* Deborah uses the following explanation for a cup measurement:
A cup is an American volume measure of eight fluid ounces. Use a mixing jug with fluid ounces on the side and fill to the 8oz mark, to measure one cup each of flour, sugar, fruit and All Bran. It’s a rough estimate that cannot be converted to grams accurately. Once you get used to using this system it becomes extremely easy!
Weetabix Loaf
3 Weetabix
6-8ozs mixed dried fruit
6-8ozs dark brown sugar
¾ pint of milk
Steep overnight
Add 8ozs Self Raising flour & mix well.
Pour into greased 2lb loaf tin and bake in a preheated oven at 160° for about 1½ hours or until a toothpick comes out clean. Cover the loaf with greaseproof paper for the last half hour.
Steph, I wonder if this recipe works with Ready Brek.
steph said,
August 4, 2008 at 9:52 am
Ready Bread?
We could start a whole new trend, GM
Jefferson Davis said,
August 4, 2008 at 11:14 am
Yummy!
I’ll have to the “All Bran” one a go. I love dried fruit, especially apricots.
wisewebwoman said,
August 5, 2008 at 12:47 am
Does anyone out there know the equivalent to self-raising flour in US/Canada?
this recipe sounds so yummy, I’d just love to make…
XO
WWW
Grannymar said,
August 5, 2008 at 11:06 am
WWW
Self raising flour is plain flour with raising agents added. The raising agent in the flour reacts during cooking to produce carbon dioxide and the mixture expands to give a light and airy texture.
Grannymar said,
August 5, 2008 at 1:32 pm
WWW
I checked with Deborah at http://tast.ie/ and she says self raising flour is the same as self rising flour in the US.
Deborah said,
August 6, 2008 at 5:43 pm
Ooh yum Grannymar. What an excellent way to get fibre into the kids. I might give these a go.
Yep, when I was in MI I could buy plain or self-raising flour no problem. You could also just add 1/2 tsp baking powder per vup of flour to plain flour!
Grannymar said,
August 6, 2008 at 6:05 pm
Deborah
It makes a nice change for anytime of the day.
So adding 1/2 tsp baking powder per cup to plain flour makes it a replacement for self raising flour.