Name: Dilly Bran Bread
Yield: 4 servings
Ingredients: 3-1/2 to 4 cups all-purpose flour; 1 cup whole wheat flour; 1/2 cup bran cereal; 2 tablespoons fresh dill or 2 teaspoons dill weed; 2 packages (1/4 ounce each) active dry yeast; 2 teaspoons salt; 1 cup warm buttermilk (120u00b0 to 130u00b0); 1/2 cup warm water (120u00b0 to 130u00b0); 1/2 cup honey; 1/2 cup shortening; 2 large eggs, room temperature; Melted butter

Servings: 4 persons

3-1/2 to 4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup bran cereal
2 tablespoons fresh dill or 2 teaspoons dill weed
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1 cup warm buttermilk (120u00b0 to 130u00b0)
1/2 cup warm water (120u00b0 to 130u00b0)
1/2 cup honey
1/2 cup shortening
2 large eggs, room temperature
Melted butter

1
In a bowl, combine 1 cup all-purpose flour, whole wheat flour, cereal, dill, yeast and salt. Add the buttermilk, water, honey and shortening; beat until smooth. Add eggs; beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a stiff dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; divide in half. Shape into round loaves; place each in a greased 1-qt. baking dish. Cover and let rise until double,d about 45 minutes.
4
Bake at 375u00b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush with butter.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dilly Bran Bread

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