Bran Bread II
1 1/2 cps Foundation Sponge
1 tsp salt
1 tbsp melted shortening
2 tbsp sugar
1/2 cp chopped raisins
1/2 cp chopped figs
1/2 cp broken walnuts
2 cps bran
1 - Combine ingredients in the order given, using sufficient white flour to form
a cough just stiff enough to knead.
2 - Knead on lightly floured board until smooth and elastic.
3 - The dough should be softer than one in which bran is not used.
4 - This dough will rise slowly.
5 - When it doubles in bulk, form into loavesw and place in well oiled pans.
6 - Cover and let rise until double in bulk.
7 - Bake in hot oven (425 degrees F.) about 45 minutes.
2 small loaves.