POTATO WHEAT BREAD

1 cup Kellogg's All-Bran cereal
2/3 cup dry instant mashed potato flakes
1/4 cup firmly packed brown sugar
1 teaspoon salt
1 1/2 cups scalded skim milk
1 package active dry yeast
2 egg whites
3 tablespoons vegetable oil
1 cup whole wheat flour
2 cups bread flour
Vegetable cooking spray

In large electric mixer bowl, combine i All-Bran cereal, potato flakes, sugar and salt. Add hot milk. Let stand about 5 minutes or until cereal softens.

Mix in yeast. Let stand 5 minutes longer.

Add egg whites, oil and whole wheat flour to cereal mixture. Beat on medium speed 3 minutes.

Using dough hooks on electric mixer, or by hand, knead in bread flour. Continue kneading for 5 minutes or until smooth. Dough will be firm but sticky. Place in large bowl coated with cooking spray. Spray surface of dough. Cover lightly. Let rise in warm place until double in volume (about 1 1/2 hours).

Punch down dough. Shape into loaf and place in 9x5x3-inch loaf pan coated with cooking spray. Cover and let rise in warm place until double in volume.

Bake at 375 degrees F about 30 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove 1mm pan and cool on wire rack.

Makes 1 loaf, 14 slices
From: Recipelink.com
Source: Old magazine recipe clipping: Kellogg's All-Bran recipe card