- 41 -
DESSERTS AND BREADS
BRAN MUFFINS (refrigerator)
3
cups bran
750
ml
1
cup
boiling
water
250
ml
1
⁄
2
cup
vegetable oil
125 ml
1
⁄
2
cup
molasses
125 ml
1
⁄
2
cup
sugar
125 ml
2
eggs
2
2
cups buttermilk
500
ml
2
1
⁄
2
cups
whole wheat flour
625 ml
1
tbsp baking
soda
15
ml
1
⁄
2
tsp
salt
2 ml
1
1
⁄
2
cups
raisins, optional
375 ml
To Microwave:
Prepare batter the night before use.
Put bran in a large bowl and cover with boiling water.
In a separate bowl combine oil, molasses, sugar and
eggs. Beat well. Add buttermilk to bran. Add
remaining dry ingredients. Add liquid ingredients and
stir until just combined. Cover tightly and refrigerate.
Line or grease a 6-cup muffin pan. Fill cups to
2
⁄
3
full.
Cook at
P4
3 minutes and
P7
2 minutes, or until
cake tester comes out clean. For one muffin, cook at
P4
45 - 55 seconds. Batter will keep refrigerated for
two weeks, or frozen for two months.
Makes: 2 dozen
SALLY LUNN
4
cups flour,
divided
1
L
1
⁄
3
cup
sugar
80 ml
2
tsp
salt
10
ml
2
packages active dry yeast
2
[
1
⁄
4
oz (8 g) each]
3
⁄
4
cup
milk
180 ml
1
⁄
2
cup
water
125 ml
1
⁄
2
cup
shortening
125 ml
3
eggs,
beaten
3
Combine 1
1
⁄
3
cups (330 ml) flour, sugar, salt and
yeast in a large bowl. Combine milk, water and
shortening in a 2-cup (500 ml) glass measuring cup.
Heat at
P4
2
1
⁄
2
minutes, or until temperature is
120 - 130˚F (50 - 55˚C). Blend warm liquids into flour
mixture; beat with electric mixer at medium speed,
2 minutes. Beat in remaining flour and eggs. Cover
with towel; let rise in warm place free from draft until
doubled, about 1
1
⁄
2
hours. Punch down batter and
turn into greased 10" (25 cm) tube pan or 12-cup
(3 L) fluted tube pan; cover with towel. Let rise for an
additional 30 minutes.
To Bake:
Place Oven Rack on Ceramic Tray. Preheat
oven at
350˚F (180˚C)
. Place pan on Oven Rack.
Bake 25 - 30 minutes, or until golden brown. Run
knife around center and outer edge of bread; turn
onto serving plate. Serve warm.
Makes: 1 loaf
OATMEAL-HONEY BREAD
5
3
⁄
4
-
1.43 -
6
1
⁄
4
cups
all purpose flour, divided 1.56 L
2
packages dry yeast
2
1
cup
milk
250
ml
3
⁄
4
cup
water
180 ml
1
cup
oats
250
ml
1
⁄
3
cup
honey
80 ml
1
⁄
3
cup
butter
80 ml
1
1
⁄
2
tsp
salt
7 ml
2
eggs,
separated
2
In a large bowl, combine 2 cups (500 ml) flour and
yeast. Set aside. In a medium microwavable bowl,
combine milk, water, oats, honey, butter and salt.
Heat at
P7
1 - 1
1
⁄
2
minutes, or until warm [120˚F
(50˚C)]. Add to flour mixture and stir. Set aside egg
whites. Beat egg yolks into mixture at low speed
30 seconds, then at high speed 3 minutes.
Gradually, stir in remaining flour with a spoon. Turn
dough onto floured surface. Knead until smooth and
elastic. Shape into a ball. Place in a greased bowl
and roll to grease surface. Cover with a towel and
allow to rise until double in bulk in a warm place or
according to microwave proofing directions. When
risen, punch down and divide in two. Cover with a
towel, let rise 10 minutes.
Place in two greased loaf pans or shape in one
round and place on baking sheet. Cover and let rise
until double.
To Bake:
Place Oven Rack on Ceramic Tray. Preheat
at
350˚F (180˚C)
. Brush loaves with beaten egg
white and sprinkle with oats. Bake 35 - 40 minutes.
Remove from pans and cool on rack.
Makes: 2 loaves
Sally Lunn