- 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
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