Title: Bran Bread
Categories: Bread
Yield: 6 Servings
| 1 1/2 | c | FOUNDATION SPONGE |
| 1 | ts | Salt |
| 1 | tb | Melted shortening |
| 2 | tb | Sugar |
| | | White flour |
| 1/2 | c | Chopped raisins |
| 1/2 | c | Chopped figs |
| 1/2 | c | Broken walnuts |
| 2 | c | Bran |
Combine ingredients in order given, using sufficient white flour to form a
dough just stiff enough to knead. Knead on lightly floured board until
smooth and elastic. The dough should be softer than one in which bran is
not used. This dough will rise slowly. When it doubles in bulk, form into
loaves and place in well-oiled pans. Cover and let rise until double in
bulk. Bake in hot oven (425ø F) about 45 minutes. 2 small loaves. Mrs.
W.R. Vaughn, Ferndale, WA.