This is by far my favorite bran bread. I think this is sooooo yummy!!! Bernard Clayton wrote that he found this
bread in a church cookbook with the “rather prosaic name Bran Cornmeal
Bread.” He changed it to Butter Bran
Bread “to capture the richness of its dark, crisp crust and coarse- textured
slice.” Personally, I think Butter Bran
Bread doesn’t begin to do this bread justice.
I think a better name would be Yummy, Buttery Goodness Bread.
Yummy, Buttery Goodness Bread [two small loaves or one large
loaf]
INGREDIENTS
1/2 cup (1 stick) butter, room temperature
1/2 cup sugar
2 eggs, room temperature
2 cups bran flakes
2/3 cup all-purpose flour
1 1/3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons yellow or white cornmeal
1 cup milk
1 cup raisins, nuts, or dates or a mixture of all (I like to
do a mixture of raisins and pecans!)
BAKING PANS: 2 small (7 1/2"-x-3 1/2") loaf pans
or 1 large (9"-x-5") pan, greased or Teflon, lined with buttered wax
paper along the sides and bottom. Leave paper tabs projecting so the loaf can
be pulled from the pan.
Preheat the oven to 375°.
In a large bowl cream together the butter and sugar. Beat in
the eggs, one at a time, and add the bran.
On a length of wax paper sift the flour, then resift with
the baking powder and salt. Add the cornmeal. Alternately, beat the dry
ingredients and milk into the bran mixture. Add the raisins and/or dates and
nuts. Mix thoroughly into the batter.
Spread the batter in the pans. Make a slight depression down
the center of the batter to compensate for the expansion in the oven.
Bake the bread for about 45 minutes, or until the loaves
test done when a toothpick or metal skewer inserted in the center of a loaf
comes out dry and clean.
Remove the pans from the oven. Turn on their sides and
gently slip the loaves out by pulling the wax paper. Place on a wire rack to
cool.
This loaf will keep for several days wrapped in foil, and
can be kept frozen for several months.
No comments:
Post a Comment