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No-Knead Bran Bread
3 1/2 c all-purpose flour
1/2 c instant non-fat dry milk
1/4 c sugar
2 pkg Rapid Rise Yeast
1 1/2 tsp salt
1 1/2 c water
1/3 c butter or margarine
2 c all-bran or bran buds cereal*
1 egg, large
1 tbs melted butter (optional)  
In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130F). Stir in all-bran cereal; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 (8 1/2 x 4 1/2-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 25 minutes or until done. Remove from pans. Brush tops of loaves with melted butter, if desired. Cool on wire racks.

*4 cups 40% bran flakes may be substituted
Recipe featured in Bread Daily on 01/04/02.