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gradients and enough extra flour (approximately 1/2 cup) to make a manageable dough to knead. Turn out on a well-floured board and knead 8-10 minutes. Return to oiled large bowl; flip over and place in warm area and let rise to double in size. Punch down or remove from bowl and knead a couple of minutes. Let rise again. Make into loaves and/or rolls. Let rise. Bake in preheated oven at 375 degrees for 10 minutes; then reduce heat to 350 degrees and bake rolls approximately 18 minutes; small loaves 35-40 minutes; and large loaves up to 50 minutes.
Florence Williamson
Cinnamon bran muffins
3 cups whole-bran cereal
1 cup boiling water
2V4 cups flour
3/4 cup sugar
2Vt tsp. baiting soda
1 Vi tap. cinnamon
1/2 tsp. salt
2 eggs
2 cups buttermilk
1/2 cup oil
1/2 cup raisins
In a large bowl, stir cereal with water to moisten evenly; set aside and cool. Stir together flour, sugar, baking soda, cinnamon, and salt. Stir eggs, buttermilk, oil and raisins into cereal mixture until well blended. Stir in flour mixture until well mixed. Bake or store for future use. Before using, stir to distribute raisins. Fill greased muffin tins 3/4 full. Bake at 425 degrees for 20 minutes. Makes 24 to 30 medium muffins.
Mrs. Lucia Kilby
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