Trying to Remember Simple Bran Quick Bread Recipe

16 years ago

Hi -

I used to make a bran "bread" that was very simple and had few ingredients. It was great toasted. The recipe I want uses 1 cup Miller's bran, 1 cup chopped dried fruit, 1 cup (I think) of milk, and only one or 2 other things.

You definitely mix the ingredients and let sit for a half hour or so, then just bake it. There is definitely no yeast in it. I think it calls for 1 cup of sugar but that's way too much for me so I remember putting in 1/4 cup. Can't remember about flour or eggs.

Not looking for recipes using bran cereal.

Can you help?

Thanks - Suzieque

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Comments (9)

suzieque
Original Author
16 years ago
Moving this down ...
taigen_gw
16 years ago
Sorry you haven't been able to find it yet. I did a very quick google search and found this one, maybe it will be of some help.

Here is a link that might be useful: easy raisin bran quick bread recipe
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Emily, I'm sorry you had trouble. I think that too much flour might have been the problem. I know the recipe calls for 6 cups of flour, but whenever I make any kind of bread, I always hold back at least 1 or more cups. I only add more flour if I think the mixture is too, too wet. I forgot that I kind-of ran into the same problem you're describing. Even at the five cup stage, the flour mixture seemed more like a kneading dough than a batter. So I remember (now) adding about 1/4 -1/3 cup additional water to make it more batter-like. When I got the batter into the pans, I was so worried about over-proofing the dough. I didn't want to pop the pans into a hot oven and then watch the bread deflate. So I think I could have let the dough rise in the pans longer. I'm sorry you had trouble. Forgive me for not mentioning anything. This old gray mare's brain ain't what it used to be. I need to make a note on my copy of the recipe too or else the next time I make it, who knows what I'll remember. I hope you'll try the bread again. It really did turn out well. My biggest problem right now is that my husband keeps wanting to have "toast" snacks.
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Here is a recipe that was featured in the New York Times. I have made it, and my family LOVES it. I will never make another kind of white bread. This bread is mosit and chewy on the inside, and crusty on the outside. YUM! Plus, it is very easy to make. No-Knead Bread 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.
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I have a Bundt cake recipe with chopped apricots and it's one of my favorites. It's called orange apricot yogurt bread. Nice for summer. I've found another recipe from the Boston Globe. The ratios look better than the other ones and I'm gong to substitute chopped chocolate for the blueberries and use a ganache glaze. Blueberry Buttermilk Tea Cake 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup fresh blueberries, picked over 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 3/4 cup buttermilk Confectioners’ sugar (for sprinkling) 1. Set the oven at 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Dust the pan with flour, tapping out the excess. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them. 3. In another bowl, toss the blueberries with 1 teaspoon of the flour mixture. 4. In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar in two additions, beating for 1 minute after each. Blend in the eggs, one at a time, followed by the vanilla. 5. With the mixer set on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl with a rubber spatula once or twice. 6. Remove the bowl from the mixer stand. With a large rubber spatula fold in the blueberries and any excess flour in the bowl. 7. Spoon the batter into the loaf pan, mounding it slightly in the center. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn. 8. Set the cake on a wire rack to cool for 10 minutes. Turn the cake out of the pan and return the cake to the rack to cool. Dust the top with confectioners’ sugar. Cut into slices with a serrated knife. Lisa Yockelson
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taigen_gw
16 years ago
Found another one...see now these recipes have got my taste buds going!! Found a wonderful bread site that I'm just drooling over here: http://www.cookingbread.com/index.html

The link below is one of their quick bran breads

Hope you enjoy looking around haha

Here is a link that might be useful: quick bran bread
good36
16 years ago
All Bran Bread
Ingredients:
1 Egg

1/2 teaspoon Salt

1/2 cup Sugar

1/4 cup Molasses

1 1/2 cups All Bran

1 1/2 cups Flour

1 1/2 cups Milk sour

1 teaspoon Baking Soda

Directions:
1. Beat egg and add salt, sugar and molasses.

2. Add sour milk and all bran and let set till most of moisture is taken up, add flour and soda.

3. Put in greased loaf pan and bake in 350 F oven for 1 hour.
suzieque
Original Author
16 years ago
Thanks for the suggestions. None of these are close, but they sound like good recipes. Mine had no molasses and was unprocessed (Miller's) bran and far fewer ingredients. I will put your offerings, above, on the list to try and certainly appreciate your posting them!
gadgets
16 years ago
I hope you do find the recipe, suzieque. It sounds like something I'd like to try. So if you find it, please post it.

Shirley
mariend
16 years ago
Found one in cooksrecipes.com called Miller's bran muffins that has water, bran, honey, oil, eggs, flour baking soda, yogurt raisens, bananas (guess you could sub dried fruit.)
If you cannot find it let me know. I just googles Miller's Bran and then Miller's bran muffins.
Good luck to you
Marie
joyfulguy
16 years ago
Did no one find the right one??

Here's hoping.

ole joyful
susanjf_gw
16 years ago
here's a muffin...the hodgson's mill site has several recipes...

Basic Bran Muffins

1 1/2 c HODGSON MILL UNPROCESSED WHEAT BRAN1 c milk1 egg1/3 c soft shortening1 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR, SIFTED1/2 c sugar3 tsp. baking powder1 tsp. salt Preheat the oven to 400 degrees F. Combine the wheat bran and milk in a mixing bowl. Let stand 2 minutes or until most of the moisture is absorbed. Add the egg and shortening. Beat until well blended. Sift together the flour, sugar, baking powder and salt. Add the dry ingredients to the bran mixture and stir just until all are moistened. Spoon the batter into oiled muffin cups (3/4 full) and bake 25 minutes or until lightly browned. Serve hot.

NOTE: For Blueberry Muffins add 1 cup fresh or frozen blueberries to batter.

Makes 12 servings. Each serving: 163 calories; 4 g dietary fiber; 26 g carbohydrates; 4 g protein; 6 g fat; 19 mg cholesterol; 309 mg sodium.

Trying to Remember Simple Bran Quick Bread Recipe

Comments (9)

suzieque
Original Author

taigen_gw

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good36

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Trying to Remember Simple Bran Quick Bread Recipe

Comments (9)

suziequeOriginal Author

taigen_gw

Related Discussions

taigen_gw

good36

suziequeOriginal Author

gadgets

mariend

joyfulguy

susanjf_gw

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

suzieque
Original Author

suzieque
Original Author