Recipe by Mike #2
I got this recipe from my boss's wife and it is very good.
Top Review by San Marcos Sunshine
Great trick--not unlike bran muffins without the eggs. I made 1/2 the recipe in 2 cans. (Don't forget to remove the outer plastic label from the cans.) I sprayed the cans well with "Baker's Secret"; baked perfectly in an hour and came out of the cans slick as a whistle without too much shaking. It slices easily into rounds with a nice texture...it just may call out for cream cheese! I’m wondering if you could sub some whole wheat or rye flour for all or part of the all-purpose? I might have to try it next time. Until then, make this…it’s so easy and, you’re right, Mike... VERY good! Thanks to you & Shelia!
- 4 cups all-bran cereal (Original Only)
- 2 cups sugar
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 4 cups buttermilk
- 1⁄2 cup molasses
Directions See How It's Made
- This bread is made in One Pound Coffee Cans and the recipe makes 4. Preheat oven to 350.
- Combine all dry ingreants and add the wet, mix by hand. Pour the batter into 4 greased and floured 1 pound coffee cans. Bake for 60 minutes. Remove from oven, give each can a shake and cool for 20 minutes. Shake cans every 5-10 minutes during cooling. When you shake the bread out of the can let it stand on end to dry. the bread will be sticky until completely cool, do not try to cut until cool.