Bran Bread Cakes/Muffins
Adapted from a recipe in Woman’s Realm “Book of s101 ways with bread” by Susan King, a soft cover booklet, published by IPC Magazines Ltd, Plymouth and Fleetway Printers, Gravesend, 1980
225g plain flour
100g wholemeal flour
100g unrefined (natural) bran
1 teaspoon salt
2 teaspoons sugar
3 teaspoons instant dried yeast
200ml warm milk
200ml warm water
25g butter, melted
Mix the flours, bran, salt sugar and yeast together. Make a well in centre and pour in the combined milk, water and melted butter.
Mix to a soft dough, adding enough f the combined liquids to make a soft dough. Cover bowl with a tea towel or cling wrap.
Leave to rise in a warm place until doubled in size (about an hour or so).
Knead the risen dough for a couple of minutes and then divide it into 12 pieces. Shape each into a ball and then flatten lightly.
Place on trays covered with baking paper. (Allow a little room for spreading). Use a fork to prick holes in the top of the bran cakes.
Cover with a tea towel and leave to rise in a warm place until they have doubled in size. During this time heat oven to 200 degrees C (fan forced).
Bake in the middle of a preheated oven for approximately 15 minutes, or until cooked through and golden brown.