No-Knead Bran Bread
Makes 2 loaves

3 1/2 cups all-purpose flour
1/2 cup instant non-fat dry milk
1/4 cup sugar
2 envelopes FLEISCHMANN’S QuickRise Yeast
1 1/2 teaspoons salt
1 1/2 cups water
1/3 cup butter or margarine
2 cups all-bran or bran buds cereal*
1 egg, large
1 tablespoon melted butter (optional)

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Directions
In large bowl, combine 1 cup flour, dry milk, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130^oF). 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 stiff batter. Place into 2 (8 ½ x 4 ½-inch) greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.Bake at 375^oF 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

Bake at 375^oF 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