My mother gave me this recipe and it is the easiest and tastiest bread I have ever had. My kids love it and they don’t like bran bread!
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Stir flour, bran, baking powder, and salt together in a bowl. Beat egg, sugar, and canola oil in a separate bowl. Stir egg mixture into dry ingredients; beat in enough milk to make a stiff dough. Divide dough into 12 equal pieces and form each piece into a round ball. Place rolls on the prepared baking sheet.
Bake in the preheated oven until golden brown and springy, about 50 minutes.
Per Serving: 171 calories; protein 4g; carbohydrates 27.8g; fat 5.6g; cholesterol 15.7mg; sodium 384.1mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.