All Bran Bread


1 package active dry yeast
1/2 cup warm water
1/2 cup All-Bran® Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour

Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and salt. Pour boiling water over bran mixture. Stir, let cool, then add yeast.
Add egg and half of flour. Beat well. Add remaining flour. Cover and let rise until double in bulk. Punch down. Form into 2 small loaves, place in buttered pans, and let rise again until double. Just before baking, brush tops of loaves with melted butter. Bake at 350 degrees for 30-35 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : After first rising, dough may be punched down and put in the refrigerator overnight, or it may be mixed and put right in refrigerator and both risings done second day. If refrigerated, allow to stand at room temperature for a couple of hours before proceeding